This recipe for Crock Pot Roast Beef & Brown Gravy is crazy simple! It could not be easier to make this melt-in-your-mouth roast beef and silky brown gravy.
One of the most important elements of this dish is to pick the right roast. This is something I struggled with when I first started cooking.
The cut of meat to buy for this meal is Chuck Pot Roast. This particular cut has the right marbling of fat.
When you are selecting beef roast, fat is flavor! This beautiful marbling also makes the meat so tender.
I have browned the roast in a skillet before putting it in the slow cooker and I discovered that braising this meat is not necessary.
It comes out just as good either way. There is no need to dirty a skillet!
You can certainly double this and cook two roasts in one crock pot, if you have the oval crock pot.
I made this for Christmas dinner and I put the roasts one on top of the other and they cooked in the same amount of time.
I have used a frozen roast too, and it came out just as good as the thawed roast. Just let it cook for about an hour longer.
How fabulous it that? You can still make this if you forget to take the roast out of the freezer!
I use a fat separating measuring cup. You do not have to have one of these, I made this dish for many years without one.
You just skim the fat of the top of the liquid. And you will be using most if not all of the liquid, so you don’t have to spend too much time making it perfect.
You could strain the liquid, but I do not.
I love the flavor that I get in the gravy when I don’t strain it. I will take out large chunks of meat or fat if there are any.
- 1 chuck pot roast, 2 1/2 - 3 pounds
- black pepper
- 1 cup water
- 4 tablespoons flour
- Either put a liner in the crock pot or spray it with cooking spray. Season the roast on both sides with salt and pepper. Put 1 cup of water in the bottom of the crock pot and then put the roast in, cover and cook for 7-8 hours on low or 3-4 hours on high.
- Transfer roast to a platter. cover with foil and keep warm in the oven at 200°. Pour the juice into a measuring cup and let the fat rise to the top. Skim the fat off the top and add it to a skillet, you will be adding the rest of the juice, so it doesn't have to be exact. Over medium-heat add flour and whisk while it cooks, for about a minute. It will be sort of like a paste. Pour the rest of the liquid in and whisk until all of the lumps come out. Cook until thickened, about 5 minutes.
Ideally, you will need about 1/4 cup of fat and 2 cups of liquid. If you do not have the right amount of fat, you can add canola, olive, or vegetable oil. If you don’t have enough meat juice, you can add water. Sometimes I have to do this and it does not make a difference in the overall taste of the gravy.
There are many things that you can do if you have leftovers. A few ideas are; beef quesadillas, sandwiches, and my absolute favorite, Beef & Noodles.