This tender slow cooker pot roast is made with a flavorful homemade gravy. If you don't care for rutabaga, use turnips or parsnips or add more potatoes and carrots.
I used a boneless beef chuck roast, but a 7-bone roast, rump roast, or bottom round would work as well.
Related Recipe: Crockpot Beer-Braised Pot Roast
- 6 slices bacon, halved crosswise
- 2 pounds red-skinned or Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1 small rutabaga, cut into 2-inch pieces
- 4 to 6 carrots, peeled, cut into 2-inch lengths, halved lengthwise
- Salt and pepper
- 1 teaspoon dried leaf thyme, divided
- 1 boneless beef chuck roast, about 3 pounds
- 1 bag, about 16 ounces, frozen small white onions
- 8 ounces mushrooms, scrubbed and left whole, halved if large
- 1 1/2 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- Place bacon over the bottom of the crockpot.
- Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme.
- Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme.
- Combine beef broth and tomato paste; pour over the pot roast.
- Cover and cook on LOW for 8 to 10 hours.
- Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
- Separate fat and broth using a fat separator, or skim the fat off the top of the broth; discard fat.
- Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
- In a cup or a small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly.
- Serve gravy with the meat and vegetables.
You Might Also Like