Slow Cooked Pot Roast with Potatoes in Onion Gravy
2 tablespoons Olive Oil
1 tablespoon butter
1 (4-5 pound) chuck roast
Salt and Pepper
1 large onion, sliced
2 cloves garlic, chopped fine
2 cups of beef broth, unsalted or low sodium
1 small bag of new potatoes
Heat the olive oil and butter in a large skillet over medium high heat. Pat the roast dry with paper towels and sprinkle both sides generously with salt and pepper. Carefully place it in the pan and sear it on all sides until golden brown. Remove from skillet and set aside on a plate.
Add sliced onion to the skillet and sauté over medium heat until they are lightly caramelized and golden in color.
Spray a 4 quart crock pot with cooking spray. Place the seared roast in the pot and place the caramelized onions on top. Add chopped garlic.
Pour beef broth over roast. Set temperature to high, cover and cook for about 4 hours. After four hours, remove the lid and place baby potatoes on top and around roast. Cover and cook another 90 minutes to 2 hours or until potatoes are tender. Remove the meat and potatoes to a platter and cover with foil.
Juices from crockpot
2 packages of McCormick Pork Gravy Mix
¼ cup of water
¼ cup heavy cream
1 small can cream of Onion soup, (undiluted)
Carefully pour the juices from the crock pot into a medium sauce pan. Add two packs of Pork gravy and stir well. Add the can of soup, the water and the cream and whisk until smooth.
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