Best Slow Cooker Roast And Gravy Recipes

SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy image

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h25m

Yield 6

Number Of Ingredients 12

Ingredients

1 (3-lb.) boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons creamy horseradish
1 (.87-oz.) pkg. brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb.), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g

SLOW-COOKER ROAST AND GRAVY

Slow-Cooker Roast and Gravy image

This recipe is from the January 2007 edition of Southern Living Magazine. Southern Living suggests not lifting the lid while cooking your roast. Heat is lost when the lid is opened, resulting in an additional 20-30 minutes of cooking time.

Provided by Bev I Am

Categories Roast Beef

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
1 (10 1/2 ounce) can condensed beef broth
1 (1 ounce) envelope onion and mushroom soup mix
3 1/2-4 lbs eye of round roast, trimmed (I like to use Chuck roast)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Steps:

Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
Sprinkle roast evenly with flour, salt, and pepper.
Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
Transfer roast to slow cooker.
Cover and cook on LOW 8 hours.
Remove roast from slow cooker; slice to serve.
Skim fat from gravy in slow cooker, if desired.
Whisk gravy; serve over roast.
Serves 6.

Nutrition Facts : Calories 659.4, Fat 44.1, SaturatedFat 16, Cholesterol 161.4, Sodium 1215.7, Carbohydrate 7, Fiber 0.3, Sugar 0.4, Protein 55.4

SLOW COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Slow Cooker Beef Roast and Vegetables with Horseradish Gravy image

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor. 6 servings

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 (3-lb.) boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons creamy horseradish
1 (.87-oz.) pkg. brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb.), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
Cover; cook on Low setting for 8 to 9 hours.
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.