Slow Cooker Pot Roast with Brown Gravy

Here is how to use a crock pot to make a nifty pot roast meal super tender roast beef surrounded by potatoes carrots and onions with a flavorful velvety brown gravy.

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Slow Cooker Pot Roast with Brown Gravy Save
Slow Cooker Pot Roast with Brown Gravy

Here is how to use a crock pot to make a nifty pot roast meal super tender roast beef surrounded by potatoes carrots and onions with a flavorful velvety brown gravy.

  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 8
winter slow cook dinner gravy sunday vegetables side dish main dish beef american white meat free tree nut free gluten free contains red meat shellfish free slow cooker dairy free
main dish

Step-by-step

  • Crack fresh peppercorns over all sides of your 1 1/2 pound top round roast, and rub it in.
  • In a large, deep skillet, heat 1 1/2 tablespoons peanut oil.
  • When hot, place the roast in the sizzling oil and brown it on all sides.
  • Place the browned roast into a crock pot (slow cooker).
  • Arrange the potato pieces around and on top of the roast.
  • Then, place the cut onions on top of the potatoes.
  • Finally, place the baby carrots (or carrot pieces) on top of the onions.
  • Now, combine 10.5 oz. beef broth, 10.5 oz. beef consomme, and 1/2 of a 6 oz. can of tomato paste in a medium-sized bowl.
  • Pour over the roast and vegetables.
  • Cover the crock pot with its lid, and cook for 1 hour on HIGH and then 8 or 9 hours on LOW.
  • Check to make sure the roast and vegetables are tender.
  • Remove roast and vegetables to platters or plates.
  • Cover with aluminum foil to keep them hot while you make the pot roast gravy.
  • Pour the drippings from the crock pot into a medium-sized sauce pan.
  • Spoon off any excess fat.
  • Mix together 1/2 cup cold water and 3 tablespoons of cornstarch thoroughly.
  • Add it to the drippings in the pan, stirring constantly as it is being added.
  • Bring this gravy mixture to a boil over medium heat.
  • Cook, stirring constantly, for about 10 minutes, or until gravy is thickened and bubbly.
  • Place your sliced roast in the center of a large platter.
  • Surround the roast by your cooked potatoes first, then evenly placed cooked onions and carrots.
  • Pour some gravy on top of the sliced roast, and place the rest of the gravy in a conveniently placed gravy boat.

Unlike a quick-cooking pan steak that relies on dry heat, a top round roast demands long, gentle transformation inside a moist environment to break down connective tissue. Searing the exterior in peanut oil first builds crucial Maillard compounds that direct simmering alone cannot replicate. Layering dense russet potatoes, onions, and baby carrots directly over the meat ensures the vegetables absorb accumulating aromatic juices without becoming waterlogged.

Achieving Velvet Texture

Transferring cooking liquids to a separate saucepan allows precise control over the thickening stage. Whisking three tablespoons of cornstarch with half a cup of cold water prevents lumpy starches before introducing the slurry to boiling drippings. Vigorous agitation over medium heat for ten minutes activates the starch fully, yielding a glossy, clinging consistency.

  • Skipping the initial sear removes foundational depth from the finished sauce.
  • Overcrowding the slow cooker vessel traps steam, preventing proper vegetable tenderness.
  • Adding warm water to cornstarch instead of cold water causes immediate clumping.
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