How to Make Gravy from a Crock Pot Roast (Including Roast Recipe)

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Pot roast was made for Sunday Supper. Or was Sunday Supper made up as an excuse for pot roast? Either way, this is just about as simple, tender, and flavorful as a pot roast can get. And don't forget to make your own gravy for this family favorite -- it's what make this recipe miles above the others!

(Image: Jackie Dodd)

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Crock Pot Roast and Gravy

Tender, juicy pot roast and gravy. One and done kind of meal. Recipe: to.ehow.com/crokpotroast

Posted by eHow on Wednesday, April 12, 2017

Things You'll Need

  • 1 (3 to 5 pounds) beef chuck roast
  • Salt and pepper
  • 1 tablespoon olive oil 
  • 2 large carrots
  • 1 white onion
  • 1 pounds red potatoes 
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 cups beef broth 
  • 3 tablespoons butter
  • 2 tablespoons flour
(Image: Jackie Dodd)

Step 1: Chop the Vegetables

Quarter the onions, and cut the potatoes, carrots and celery into large chunks.

(Image: Jackie Dodd)

Step 2: Sear the Beef

Sprinkle both sides of the beef roast liberally with salt and pepper and sear on both sides in a hot pan.

(Image: Jackie Dodd)

Step 3: Brown the Vegetables

Remove the meat from the pan. Add the vegetables, cooking until lightly browned.

(Image: Jackie Dodd)

Step 4: Add to a Slow Cooker

In this order, add the beef, vegetables, herbs and broth to a slow cooker. Cook on low for 8 hours.

(Image: Jackie Dodd)

Step 5: Remove from the Slow Cooker, Reserve the Broth

Remove the vegetables and beef from the slow cooker, reserving the broth.

(Image: Jackie Dodd)

Step 6: Melt the Butter

Melt the butter in a saucepan over medium heat.

(Image: Jackie Dodd)

Step 7: Make a Roux

Sprinkle with flour, whisk until the flour has been moistened and the butter has thickened.

(Image: Jackie Dodd)

Step 8: Add the Reserved Broth

Strain the broth into the pan.

(Image: Jackie Dodd)

Step 9: Simmer Until Thickened

Simmer, whisking occasionally, until thickened. About 6 minutes. Add to a gravy boat, serve alongside the vegetables and pot roast.

(Image: Jackie Dodd)
(Image: Jackie Dodd)

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