This dish is a favorite in my house, perfect for those cold chilly nights and super easy to make! The meat cooks and simmers all day and then right before you eat make a delicious gravy to place over the top made from the juices in your Crock-Pot. This is such an easy and delicious recipe.
Ingredients for Pot Roast:
Note: I will usually by the largest roast I can find to make sure to have enough for more than one meal, plus you can save the leftovers for an awesome stew
- 1 5-6 Lb. Chuck or Rump Roast
- 3 – 4 large Russet Potatoes or 5 – 6 Red potatoes, cut into large chunks
- 4 stalks of celery, chopped
- 15-20 baby carrots (cut in half) or 3 regular sticks (peeled and chopped)
- 1 12 oz cans of sweet yellow or white and yellow corn
- 1 12 oz can green beans
- 2 48 oz boxes of Swanson’s beef broth (I use the 33% less sodium)
Ingredients for Gravy (Not required but completes the roast!):
- 5 Tablespoons of flour
- 1 ½ Cups of milk or heavy whipping cream
- 8 – 10 ladles of pot roast juice that has been simmering all day, straight out of the Crock-Pot
- 2 Teaspoons Lemon peel spice *
Prepare your roast
Preparation time: 15 Minutes
Get your Crock-Pot ready! Plug it in and turn it on to high
Place the meat into the bottom of the Crock-Pot and sprinkle salt and pepper all over the top
Pour in your beef broth (avoid pouring directly over the top of the roast so you don’t rinse off your salt and pepper)
While the Crock-Pot is starting to heat up, open the cans of corn and green beans, pour those into the Crock-Pot.
Slice your potatoes, celery, carrots and anything else you are adding in. Place them into the Crock-Pot around the sides of the roast.
Here is the Cuisinart knife set I bought a few months ago and I LOVE it! Plus they are pretty – add a little splash of color to my kitchen!
Prepare your gravy – 20 minutes prior to serving
Preparation time: 20 Minutes
First, scoop 8-10 ladle-fulls of broth out of the Crock-Pot into a large skillet and turn stove on to med-high (7 or 8) heat to keep it boiling.
Scoop the flour into a mason jar and pour the milk or heavy whipping cream in. Close the lid tight and shake very well for a couple of minutes. (Don’t want the cream to be lumpy)
When mixing in the cream to the boiling broth, make sure you pour slowly and stir at the same time. If you don’t, your gravy will become irreversibly lumpy. I use a potato masher as it has a nice big flat surface that also will not scratch up my skillet.
Easy Order of Operations
- Set up your Crock-Pot
- Place meat and broth in Crock-Pot
- Cut up vegetables and place in Crock-Pot
20 Minutes prior to serving
- Ladle out boiling broth from Crock-pot into large skillet on medium-high heat
- Mix the flour and milk or cream in mason jar, shake vigorously to mix well
- Slowly pour into skillet stirring constantly bring back to boiling
- Stir frequently and make sure you are getting the bottom of the pan
- When the gravy is thick enough to your liking, shred up the roast and serve
Important notes for you:
* Optional – these are add-ins and they are optional. I have found they enhance the flavor. If you don’t like one or any of the ingredients with the *, you do not need to add. It is your creative design, so you decide what to add!
What kind of meat: Chuck roast works perfectly, and you can get the size that you want. I usually get this because it is cheaper, but the rump roast is less fatty.
Vegetable choices: You can modify the vegetables to whatever you like in your pot roast. Add onions, garlic, zucchini be creative!
I would not recommend using yellow potatoes as they get pretty mushy when simmered all day.
Canned vegetables: Always feel free to use the fresh stuff, snap your own green beans or fresh corn kernels cut off the Cobb. Its just harder in the winter to find these vegetables fresh and not very expensive.
Broth: There are many choices for the broth lower sodium, 99% fat free or regular. Use whichever broth you feel fits your family the best.
Seasoning: I don’t add seasoning to ours because we like the natural flavors of the beef and the vegetables cooked together all day. I have in the past used Oregano, Salt, Pepper, Basil…different variations but we always go back to the unseasoned because we like it the best.