Slow cooker pot roast with vegetables and gravy
Slow cooker pot roast suits a chuck roast that can soften over a long, moist cooking period. Put the vegetables underneath and the beef above them, then pour over the gravy mixture.
This is a no-browning method based on McCormick’s pot roast with gravy. Use the specified brown gravy mix, rather than a plain-flour mixture that has not been tested in the same ratio.
A minimum meat safety temperature and a tender braised texture are different checks. Whole beef roasts require at least 145°F/63 °C with a 3-minute rest; chuck commonly needs substantially more cooking to become tender.
Do not thaw the roast inside the slow cooker. Cut and refrigerate preparation ingredients safely, and cool leftovers promptly in shallow portions.
Ingredients
Step 1
Prepare the vegetables and place them in a suitable slow cooker. Add the thawed chuck roast on top, staying within the appliance’s filling limits.
Step 2
Whisk gravy mixes, water and thyme until no dry pockets remain. Pour over the beef and cover.
Step 3
Cook on LOW about 8 hours or HIGH about 4 hours. The beef should be cooked safely and tender enough to separate easily with a fork; allow more time if still tough.
Step 4
Lift meat and vegetables onto a clean platter. Slice or pull the roast into serving pieces and spoon over gravy. Serve the rest separately.
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