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Crockpot Pot Roast
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours, 10 minutes
Servings: 6 servings
2 to 3 pounds roast
1-1/2 pounds potatoes (any variety), cut into large chunks
4 carrots, peeled and cut into large chunks
1/2 onion, cut into large chunks
1 teaspoon garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups beef stock or broth
For the gravy:
1/4 cup water
2 tablespoons cornstarch
Place the roast in the bottom of the crockpot. Place the potatoes, carrots and onion around the roast. Sprinkle the garlic, Italian seasoning, salt and pepper over everything. Pour in the beef stock.
Cover and cook on LOW for 8 hours or on HIGH for 5 hours. Remove the roast and shred it with 2 forks. Place it back in the crockpot.
In a small bowl, whisk together the 1/4 cup of water and the cornstarch. Remove 2 cups of the liquid from the crockpot and place it in a sauce pan. Whisk in the water and cornstarch mixture in with the liquid in the sauce pan. Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will also thicken as it cools. Pour the gravy over the roast, potatoes, and carrots. Serve immediately.
Serving: 10 ounces, Calories 468kcal, Carbohydrates 23g, Protein 58g, Fat 14g, Saturated Fat 5g, Cholesterol 147mg, Sodium 618mg, Potassium 1327mg, Fiber 4g, Sugar 3g, Vitamin A 6795IU, Vitamin C 16.2mg, Calcium 76mg, Iron 8.8mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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