Roast beef and gravy on a week night? You betcha! Don’t even bother putting your slow cooker away. I have so many delicious recipes I’m going to be cooking and when you see them, you will want to cook them all too! You can cook this roast beef recipe with your favorite fall root vegetables. Just toss them in with the meat and they will be ready at the end of the day. If you mash up some potatoes, you can serve the roast beef, gravy and veggies right on top.
Rinse and pat dry a 4-6 pound roast. I prefer eye round roast for a roast beef but you can also use top round.
Heat 1 tbs. olive oil on medium-high heat in a large Dutch oven. Brown the roast on all sides.
While the roast is browning, chop about 4 cups worth of your favorite vegetables and 1 tbs. minced garlic.
Place the browned roast into the slow cooker and arrange the vegetable mix around it.
Slow Cooker Roast Beef and Gravy
Ingredients
4–6 lb. eye round roast
1 tbs. olive oil
1 large onion
2 c. chopped carrots
2 c. chopped celery
1 tbs. minced garlic
1/4 c. butter
1/3 c. all-purpose flour
2 cans low-sodium beef broth
1 tsp. dried thyme
Instructions
Rinse and pat dry a 4-6 pound roast. I prefer eye round roast for a roast beef but you can also use top round.
Heat 1 tbs. olive oil on medium-high heat in a large Dutch oven. Brown the roast on all sides.
While the roast is browning, chop about 4 cups worth of your favorite vegetables and 1 tbs. minced garlic.
Place the browned roast into the slow cooker and arrange the vegetable mix around it.
In the same Dutch oven, melt 1/4 c. butter and use it to start scraping up all the brown bits.
Add 1/3 c. all-purpose flour and mix it all around until it becomes like a paste.
Pour in 2 cans of beef broth and bring just to a boil.
Stir the mixture until it bubbles and starts to thicken.
Add 1 tsp. dried thyme to the gravy mixture.
Pour gravy mixture over the roast and vegetables.
Cook on low for 8 hours.