Slow Cooker Beef Roast
Juicy, tender Slow Cooker Beef Pot Roast with seasoned vegetables is the perfect Sunday night meal for all groups — big or small. Top it off with a simple and easy-to-make gravy for one winner of a dinner!
Servings:8 servings
Ingredients
- 3 pounds chuck or rump roast , (see note)
- 2 tablespoons steak seasoning
- 1 tablespoon Italian seasoning
- 2 cups beef broth
- 1 pound baby carrots
- 2 pounds potatoes , (I useded red), chopped into 2 inch pieces
- 1 large white or yellow onion, cut into chunks
- 1 stalk celery, chopped
- 2 teaspoons salt, (or more to taste)
- 1 teaspoon black pepper, (or to taste)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 tablespoons cold water
- 3 tablespoons corn starch
Instructions
- Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
- Minutes before serving, prepare the gravy. Drain liquid from slow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
- Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
- Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!
Notes
*This method also works well with larger roasts up to 8 pounds. Simply adjust the amount of carrots and potatoes to feed however many are in your group. Follow instructions as written. For roasts over 8 pounds, double the entire recipe.
Nutrition
Calories: 378 kcal, Carbohydrates: 31 g, Protein: 42 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 105 mg, Sodium: 957 mg, Potassium: 1294 mg, Fiber: 5 g, Sugar: 5 g, Vitamin A: 7882 IU, Vitamin C: 26 mg, Calcium: 97 mg, Iron: 6 mg
