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Crockpot Beef Roast with Mushroom-Onion Gravy
Servings: 4
Cuisine: Crockpot Categories: Beef, Crockpot, MainSource:
Kathleen Perry, the everyday gourmet
2 1/2 Pounds Chuck Roast (round rump or sirloin tip) - boneless,
shoulder
1 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
2 Cups Onion, thinly sliced
2 Cups Carrots, peeled, 1-inch pieces
1 Cup Celery, thinly sliced
8 Ounces Mushrooms, sliced
1 Clove Garlic, minced
1/4 Cup Parsley, chopped
1/2 Cup Beef Broth
1 Tablespoon Beef Broth Concentrate (Knorr)
1/2 Cup All-purpose Flour
1. Trim visible fat from meat, dry meat with paper towel;
sprinkle both sides of meat with salt and pepper.
2. Over bottom of crockpot scatter onions, carrots, celery,
mushrooms, garlic and parsley. Place meat over vegetables.
3. In a jar with tight lid, vigorously shake broth, beef
concentrate, and flour until flour completely dissolves; pour
over meat and vegetables.
4. Place lid on crockpot; cook eight hours or more on low
setting until beef is tender.
5. To serve, remove meat to serving platter. Stir vegetables and
gravy; spoon over meat.
Notes: Everyday hint: when using a slow-cooker, do not add large
amounts of liquid. Moisture naturally present in foods is
retained during cooking and will provide sufficient amount of
gravy.
ENJOY!!!
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