Slow cooker beef roast and veggies
Easy, but flavorful pot roast slow cooked with carrots, potatoes and onion. Plenty of juices to make a rich gravy also
Equipment
- 6-quart slow cooker
Ingredients
- 3 tbsp butter
- 2 1/2 pound sirloin tip roast, patted dry and seasoned with salt and pepper
- 1 1/2 pounds russet potatoes, cut into 2-inch chunks
- 3 large carrots, cut into 2-inch chunks
- 1 large sweet onion, cut into 2-inch chunks
- 1 small apple, cored and quartered
- 1 bayleaf
- 2 tbsp minced garlic
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 2 tsp Herbs de Provence
- 1 1/2 tsp salt
- 1 tsp pepper
For gravy
- 4 tbsp butter
- 1/3 cup flour
- 2 1/2 cups beef drippings
Instructions
- Slice butter into pats and put into bottom of a 6-quart slow cooker.
- In a large skillet on medium-high heat, sear roast on all sides and add to slow cooker.
- Cover roast with potatoes, carrots, onion, apple, bayleaf and minced garlic.
- In a medium bowl, combine broth, wine, Worcestershire, onion powder, paprika, herbs, salt and pepper. Whisk together and pour over veggies in slow cooker.
- Cook on low heat for 8 hours.
For gravy
- When roast is cooked, spoon veggies into a medium bowl and place roast on serving dish. Remove apple and bayleaf. Arrange veggies around roast. Cover with foil to keep warm. Strain drippings to reserve 2 1/2 cups.
- In a large skillet, melt butter and add flour whisking to make a roux. Continue to whisk vigorously while gradually adding beef drippings. Cook 1-2 minutes until thickened. Serve immediately.