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How to make a roast in a crockpot with a good gravy
Posted on 1/14/23 at 7:11 pm
Posted on 1/14/23 at 7:11 pm
My roast and rice and gravy recipe is fine if I have time to do it from scratch. I am looking for a good way to cook a chuck roast in a crockpot **with a good gravy**.
I can do a Mississippi roast but the gravy is crap.
I leave for work at 0530 and I am looking for a recipe that allows me to throw it in a crockpot and walk in to a finished product 8 hours later.
Any tips or recipes?
I can do a Mississippi roast but the gravy is crap.
I leave for work at 0530 and I am looking for a recipe that allows me to throw it in a crockpot and walk in to a finished product 8 hours later.
Any tips or recipes?
6
Posted on 1/14/23 at 7:15 pm to Jibbajabba
Roast (seasoned, dusted with flour and seared) Pack of Lipton soup mix) Mirepoix (Chopped fine) 2 cans beef mushroom soup, splash of water, 2 bay leaf.
Optional - diced Mushrooms, half a can of fried onions.
Optional - diced Mushrooms, half a can of fried onions.
This post was edited on 1/14/23 at 8:02 pm
Posted on 1/14/23 at 7:16 pm to Jibbajabba
Not really just walk away, but you can just make a roux and add to the liquid.
Pull the roast from the crock pot. Will probably need a strainer or small colander with a handle.
Make a roux with about 1/4cup flour and a little less oil. Add the roux to the hot broth and mix well.
Give it a little time to thicken up.
I did this last week with country style pork ribs and it turned out great.
Pull the roast from the crock pot. Will probably need a strainer or small colander with a handle.
Make a roux with about 1/4cup flour and a little less oil. Add the roux to the hot broth and mix well.
Give it a little time to thicken up.
I did this last week with country style pork ribs and it turned out great.
Posted on 1/14/23 at 7:17 pm to Jibbajabba
Gravy is easy and quick to make separate... don't need to make it with the roast. My wife makes extra beef gravy for several meals.
Posted on 1/14/23 at 7:40 pm to MeridianDog
Meridian, what cut of beef do you use? That seems like a lot of “liquid” for a chuck roast.
Posted on 1/14/23 at 8:00 pm to Jibbajabba
Chuck for me too. Use less liquid if you like. The other things I add are intended to thicken it up. I'm pretty sure the amounts indicated are good, but add less liquid.
I went back and looked at my post again. Do not add the water and it will be much thicker. Still ok. To help things out, I will omit water from my recipe posted.
I went back and looked at my post again. Do not add the water and it will be much thicker. Still ok. To help things out, I will omit water from my recipe posted.
This post was edited on 1/14/23 at 8:02 pm
Posted on 1/14/23 at 9:23 pm to Jibbajabba
Add corn starch to the crockpot gravy.
Posted on 1/14/23 at 9:35 pm to Aubie Spr96
quote:
Add corn starch to the crockpot gravy.
+1
And try using a Sirloin Tip Roast. Not as much fat as chuck but it cooks down great.
Posted on 1/15/23 at 12:23 pm to Jibbajabba
Probably not what you're looking for, but if you brown your roast after flouring and seasoning it, you will get a better flavored gravy. You can do this the night before. Deglaze with some Better Than Bouillon broth. You can also brown up some onions before deglazing if you wish. Throw that in the fridge overnight and than into the crockpot in the morning.
I use about a half cup of the liquid per pound, maybe a little less. The roast juices will add to the flavor while cooking.
I use about a half cup of the liquid per pound, maybe a little less. The roast juices will add to the flavor while cooking.
Posted on 1/16/23 at 1:49 am to Jibbajabba
Roast last week was top notch.
I cut roast into chunks and seared on pellet smoker for about 25 minutes night before.
Into the crock pot in the morning. I put close to a cup of creole mustard with other typical seasonings, white wine and that's about it
I cut roast into chunks and seared on pellet smoker for about 25 minutes night before.
Into the crock pot in the morning. I put close to a cup of creole mustard with other typical seasonings, white wine and that's about it
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