Slow Cooker Pot Roast (from frozen) with Mushroom Gravy
Recipe by Catherine Pla
Serves 4-6
Slow Cooker Pot Roast (from frozen) with Mushroom Gravy
This recipe makes a simple, hearty pot roast meal that will be ready when you walk in the door after a long day. The mushroom gravy is optional, but so so good.
Roast
2-3 lb beef chuck roast, frozen (if thawed, reduce cooking time to 5-6 hours and brown the meat
on all sides before placing it in the slow cooker)
1 onion, sliced
2-3 ribs celery, sliced on the diagonal into big chunks
2-3 carrots, sliced on the diagonal into big chunks
2 c baby potatoes
4 garlic cloves, smashed
11⁄2 c beef broth (if seems dry, add another 1⁄2 cup)
1 t dried oregano
1 t dried thyme
1 t garlic powder
1 t onion powder
Kosher salt and black pepper
1 sprig rosemary
1 sprig thyme
Mushroom Gravy
2 T olive oil or fat from cooking juices
3-4 T all-purpose flour
8 oz mushrooms, cremini or shiitake, sliced
2 c cooking juices from slow cooker
Chopped parsley for garnish
Add the onions to the slow cooker. Place frozen roast on top of the onions and pour beef broth over meat and onions. Add the carrots, celery, potatoes, and garlic around the edges of the crock pot. Sprinkle all with 1 teaspoon kosher salt and 1⁄2 teaspoon black pepper. Stir together the oregano, thyme, garlic powder, and onion powder and sprinkle over the meat and vegetables. Add sprigs of rosemary and thyme, if available. Close the lid on the slow cooker and cook on low for 8-10 hours.
Remove roast to a plate and cover with foil (or place in a warm oven). Keep vegetables warm in a warm oven. Drain cooking juices and let fat rise to the top (refrigerating the juices will speed the process). Skim some of the fat off the top. Use 2-3 tablespoons of the fat (or use olive oil) to saute mushrooms in a deep skillet. Once mushrooms have softened and are beginning to brown, add flour and stir to cook slightly. Add about 1 1⁄2 cups cooking juices from the roast and whisk. Cook gravy over medium heat, whisking often, until thickened slightly. Taste, and add salt and pepper, and maybe a couple of dashes of Worcestershire sauce. Add more cooking juices if too thick.
Place beef, sliced if desired, on a platter, and scatter vegetables around. Sprinkle with salt and pepper. Ladle the mushroom gravy over the roast and garnish with parsley.