This is my favorite way to prepare a beef roast. The meat is tender. The carrots have a beefy flavor and the broth makes the best tasting gravy. It seems like most supermarket meats are just packed with water anymore, so I only use a little water to prevent scorching at the beginning. Since I’m using condensed soup, I don’t add any salt to the roast.
Whenever using a crockpot, remember vegetables first, meat on top.
3 – 4 lb. beef roast
1 lb. baby carrots
¼ cup chopped onions
2 – 3 tablespoons minced garlic
1 can beefy mushroom condensed soup
¼ cup water
½ cup cold water
2 tablespoons flour
2 tablespoons cornstarch
¼ teaspoon Kitchen Bouquet sauce
2 cups beef broth (from crockpot)
If so desired, quartered potatoes can be added around the roast. Turn crockpot on low and let cook for 7 to 10 hours. If you’re around the house, turn the meat over about half way through the cooking time.
When done, transfer roast and carrots to shallow bowl or plate. Cover with aluminum foil to keep warm while you prepare gravy.
Measure 2 cups of broth and put in a 2 qt. sauce pan. If you don’t have quite enough broth, add water to make 2 cups. [I don’t strain the broth since the onions and mushroom bits add a lot of flavor to the gravy.] Bring the broth to a good rolling boil. While the broth is heating, combine ½ cup water with the cornstarch and flour in a pint sized canning jar. [Put the water in first, then the cornstarch and flour.] Shake to mix well until no lumps remain. [I use a combination of cornstarch and flour when I make this type of gravy.]
Stirring constantly, slowly add the flour mixture to the boiling broth. Continue stirring as the gravy thickens. Simmer for 5 minutes or so to allow time for the flour to cook. Stir in Kitchen Bouquet and gravy’s done!
If you have any leftovers, save them for tomorrow’s hot roast beef sandwiches!
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