Crock Pot Roast with Potatoes and Carrots
This crock pot roast with potatoes and carrots slow cooks a seared beef roast with onion, garlic and beef broth until fork tender, then turns the cooking liquid into a quick gravy. It is a classic, comforting Sunday dinner.
Ingredients
- 2 Tbs extra virgin olive oil
- 2 lbs sirloin, round, or arm beef roast thawed
- 1 small sweet onion diced
- 4 large potatoes peeled
- 3 large carrots peeled and cut into 3-inch pieces
- 14.5 oz can of organic natural beef broth or stock
- 1 Tbs minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp crushed red pepper flakes optional
For Gravy:
- 1 Tbs cornstarch
- 1 Tbs water
Instructions
- Add olive oil in a large frying pan over medium heat and heat for 1 minute. Brown roast on each side for 1 to 2 minutes.
- In a large slow cooker, spread diced onions evenly over the bottom. Transfer browned roast and drippings over onions. Arrange potatoes and carrots around the sides.
- In a small bowl, combine beef broth, garlic, salt, pepper, and red pepper flakes (optional). Pour evenly over roast, potatoes, and carrots. Cover and cook on HIGH for 5-6 hours or on LOW 8-10 hours.
- For gravy: Remove roast, potatoes, and carrots from slow cooker when completely cooked leaving remaining liquid. Pour liquid into a medium-size pot and bring to boil over medium heat. In a small bowl, combine cornstarch and water until smooth. While constantly whisking the boiling liquid, add the cornstarch mixture. Cook for 1 minute until gravy thickens. Season with additional salt and pepper as needed. Pour over meal and enjoy!
Notes
If roast is still tough or carrots and potatoes are not soft, cook for 1-2 hours longer on HIGH.If carrots and potatoes are cooked prior to the roast, remove them and continue to cook roast until tender (about 1 to 2 more hours). Roast should be extremely tender and easily shreddable with forks. Carrots and potatoes should be easily pierced with a fork.