The Ultimate 1-Pot Crockpot Chuck Roast & Rich Gravy

 

Ingredients

• 2 to 3 lbs Beef chuck roast

• 2 cloves Garlic, minced

• 1 large Yellow onion, cut into thick wedges

• 8 oz Baby carrots

• 16 oz Gold potatoes, halved

• ½ cup Red wine (or beef broth)

• Pantry staples: 1 packet dry onion soup mix, 1 cup beef broth, 2 tbsp Worcestershire sauce, 2 tbsp cornstarch slurry, salt, and pepper.

Instructions

1. Sear: Season the chuck roast with salt and pepper. Sear in a hot skillet with olive oil for 2 to 3 minutes per side until a brown crust forms, then move it to the slow cooker.

2. Deglaze: Pour the ½ cup of red wine or broth into the hot skillet to scrape up the flavor, then pour it over the meat f-l-crockpot.

3. Veggies & Liquid: Pack the onion wedges, garlic, baby carrots, and gold potatoes around the beef. Whisk the 1 cup of beef broth, dry onion soup mix, and Worcestershire sauce together, and pour it over the top.

4. Cook: Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 hours).

5. Gravy: Remove the meat and veggies to a platter. Strain the remaining liquid into a saucepan, whisk in the cornstarch slurry, and simmer for 3 minutes until thick. Pour the rich gravy over the roast before serving.