KARLA'S BEEF CHUCK ROAST DINNER (IN A CROCKPOT)

Karla's Beef Chuck Roast Dinner (in a crockpot) image

I love making a chuck roast in my slow cooker, its so easy and delicious. Set it up in the morning and dinner is all done at the end of the day. I have done this same recipe in the 350° oven for 4 hrs. (turning meat over once through cooking) and add the vegetables the last 2 hrs. of baking time , its just as great that way...

Provided by Karla Everett

Categories Roasts

Time 8h5m

Number Of Ingredients 9

Ingredients

3+ lb beef chuck roast ( or your favorite roast)
1 pkg dry onion soup mix
2 c water
1 1/2 tsp garlic powder
1 tsp sea salt
1/2 tsp ground pepper
2-4 medium whole onions
6-8 medium potatoes (or amount needed per person)
2 c baby carrots (or amount needed per person)

Steps:

1. Place a thawed beef chuck roast into a 4qt. slow cooker and season both sides of the roast with garlic powder and salt & pepper.; Mix the water with the pkg. of dry onion soup mix and pour over top of the roast.
2. Place peeled potatoes , whole peeled onions and carrots on top and around the roast. Season the vegetables with salt & pepper if desired.
3. Cover the crock-pot with the lid and cook on low temp. for 8 hrs. Note : After the dinner is done before serving you can make a gravy with the juice if desired.
4. For perfectly smooth gravy add flour to a jar w/lid containing at least one to 1-1/2 cups of water. How much flour? About two tablespoons per cup of gravy desired. Shake up the jar until the flour becomes part of the liquid. Pour the flour/liquid mixture into the hot pan of juices ( I like to pour mine through a fine mesh sieve ) and cook as usual on stove top, stirring constantly. Season ( I like to add 1 tsp. of kitchen bouquet for coloring and flavor)and stir to keep the gravy moving. Bring to a slow boil and cook at least three minutes until gravy is thickened. Deliciously smooth gravy!
5. You can also make the gravy with corn starch. Mix a couple tablespoons with 1/4 cup of water, and then add it to the boiling juice. You will need more or less depending on how much liquid you are thickening -- make a little more than you think you need, and add it to your sauce, stirring constantly. Keep adding the cornstarch mixture until it's "almost but not quite" as thick as you want. It will thicken a little more while it cools.