Slow Cooker Pot Roast Gravy Recipes

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SLOW-COOKER PRIME RIB ROAST

Prime rib in a slow cooker? You got it! Try this hearty and flavorful bone-in roast that only takes 30 minutes of prep time. The prime rib slow-cooker technique lets you save space in the oven while you whip up our Creamy Horseradish Sauce for dipping. The combination is delicious, beautiful and easily achievable. Add this slow-cooker prime rib recipe to the table the next time you need a showstopping centerpiece.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 13



Slow-Cooker Prime Rib Roast image

Steps:

  • In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
  • Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
  • Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
  • Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.

Nutrition Facts : Calories 420, Carbohydrate 2 g, Cholesterol 125 mg, Fat 3, Fiber 0 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 0 g, TransFat 1 1/2 g

1/2 cup butter, softened
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh thyme leaves
4 teaspoons salt
2 teaspoons pepper
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
5 to 6 lb bone-in beef rib roast
1 tablespoon vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon pepper

POT ROAST WITH GRAVY

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14



Pot Roast with Gravy image

Steps:

  • Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

SLOW COOKER POT ROAST

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9



Slow Cooker Pot Roast image

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

SLOW COOKER ROAST BEEF IN ITS OWN GRAVY

This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, made posh by the slow cooker. After years of tweaking others' recipes, I think I found a good mix of high-quality pot roast while still being very quick and easy.

Provided by Heather Dunn

Categories     Main Dish Recipes     Roast Recipes

Time 8h30m

Yield 9

Number Of Ingredients 7



Slow Cooker Roast Beef in its own Gravy image

Steps:

  • Arrange potatoes, carrots, and onion around the edges of a 5- to 6-quart slow cooker.
  • Whisk celery soup and beef stew seasoning mix together in a bowl until smooth and creamy.
  • Heat a saucepan over medium-high heat; cook roast until browned and seared, about 3 minutes per side. Sprinkle onion soup mix over entire roast and place roast in the center of the slow cooker, surrounding it with the vegetable mixture. Spread celery soup mixture over roast.
  • Cook on Low, 8 to 10 hours.
  • Remove roast from the slow cooker and place on cutting board; let rest for 10 minutes.
  • Strain remaining liquid in the slow cooker into a bowl and whisk until smooth, about 1 minute.
  • Slice roast and serve alongside vegetables and gravy.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 20.9 g, Cholesterol 72.3 mg, Fat 18.3 g, Fiber 2.8 g, Protein 19.9 g, SaturatedFat 7 g, Sodium 982.8 mg, Sugar 4 g

1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots
1 yellow onion, quartered
1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package beef stew seasoning mix
1 (3 pound) beef chuck roast
1 (1 ounce) envelope onion soup mix (such as Lipton® Beefy Onion)

POT ROAST WITH GRAVY (SLOW-COOKER; REVISED)

You just have to love a slow-cooker beef pot roast that makes it's own gravy! This one is so delicious! Fair warning... make some homemade mashed potatoes to go with it. You won't be sorry.

Provided by Tere Gill

Categories     Roasts

Time 7h30m

Number Of Ingredients 15



POT ROAST with GRAVY (slow-cooker; revised) image

Steps:

  • 1. In a small bowl, mix together salts, pepper and garlic powder; set aside.
  • 2. Empty soup into a medium-small bowl; gradually whisk wine & worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.
  • 3. Pat roast dry with paper towels; sprinkle all sides of roast with the salt mixture.
  • 4. Rub all sides of roast with about a tablespoon of vegetable oil.
  • 5. To a large skillet, add 1 tablespoon vegetable oil; place skillet over medium-high heat.
  • 6. Sear meat in heated skillet for approximately 1 1/2 to 2 minutes on each side, uncovered.
  • 7. Remove roast from skillet and place in slow-cooker; scatter onions over roast.
  • 8. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.
  • 9. Cover with lid and cook on low setting for 6 to 8 hours, turning meat over and stirring sauce after the first 3 or 4 hours, if possible.
  • 10. Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
  • 11. Cover and refrigerate leftovers.
  • 12. ** Bonus recipe ** MASHED POTATOES: 7-8 medium idaho or russet potatoes, peeled water to cover 1 tsp salt 6 Tbsp salted butter 1/8 to 1/4 c milk Directions: 1. Halfway fill with water, a 3 qt. stainless steel saucepan. 2. Into the pan of water, slice potatoes about 1/4 inch thick. 3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking. 4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon. 5. Shut off heat, drain potatoes and return to pan. 6. Add salt and half of the butter. 7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks! 8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother. 9. While continuing to beat, slowly begin adding milk until desired consistency. 10. Continue to beat until all lumps are gone. 11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch. 12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.

1 tsp seasoned salt
1/2 tsp salt
3/4 tsp ground black pepper
1/4 tsp garlic powder
3 to 4 lb beef chuck or sirloin roast, boneless
2 Tbsp safflower, canola or vegetable oil
1 large onion, thinly sliced, "pole to pole"
GRAVY MIXTURE:
**NOTE: DOUBLE FOR VERY GENEROUS AMOUNT OF GRAVY
1 can(s) cream of mushroom and roasted garlic soup (10 3/4 oz.) or plain cream of mushroom soup
1/4 c red wine (pinot noir, shiraz, etc...)
2 Tbsp worcestershire sauce
1 or 2 clove garlic, pressed or finely minced
2 beef bouillon cubes
2 bay leaves

SLOW-COOKER ROAST AND GRAVY

This recipe is from the January 2007 edition of Southern Living Magazine. Southern Living suggests not lifting the lid while cooking your roast. Heat is lost when the lid is opened, resulting in an additional 20-30 minutes of cooking time.

Provided by Bev I Am

Categories     Roast Beef

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8



Slow-Cooker Roast and Gravy image

Steps:

  • Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
  • Sprinkle roast evenly with flour, salt, and pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Transfer roast to slow cooker.
  • Cover and cook on LOW 8 hours.
  • Remove roast from slow cooker; slice to serve.
  • Skim fat from gravy in slow cooker, if desired.
  • Whisk gravy; serve over roast.
  • Serves 6.

Nutrition Facts : Calories 659.4, Fat 44.1, SaturatedFat 16, Cholesterol 161.4, Sodium 1215.7, Carbohydrate 7, Fiber 0.3, Sugar 0.4, Protein 55.4

1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
1 (10 1/2 ounce) can condensed beef broth
1 (1 ounce) envelope onion and mushroom soup mix
3 1/2-4 lbs eye of round roast, trimmed (I like to use Chuck roast)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

SLOW COOKER POT ROAST & GRAVY

This is such an easy roast to do and it makes its own gravy! It's a wonderful main dish that's suitable for Sunday dinner, special occasion dinner guests, or just on weeknights for your special family. Just put it in the crock pot before you leave for work and when you get home, you'll have a wonderful meal prepared. Everyone...

Provided by Elaine Bovender

Categories     Roasts

Time 8h5m

Number Of Ingredients 6



Slow Cooker Pot Roast & Gravy image

Steps:

  • 1. Place roast in slow cooker and salt and pepper to taste. In small bowl, mix soups and pour over roast. Add quartered onions. You may also add carrots if you like.
  • 2. Cover and cook on low heat for about 8 hours or until meat is tender and gravy is thickened. Serve hot with rice or mashed potatoes.
  • 3. Note: If gravy is too thin, you may add a little corstarch dissovled in water to thicken.

1 - 2 1/2 to 3 pound pot roast (i use chuck roast)
2 medium or 1 large onion, peeled and quartered
salt and pepper to taste
1 can creamy onion soup, undiluted
1 can cream of mushroom soup, undiluted
1 envelope dry onion soup mix

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)

Juicy and delicious this Slow Cooker Perfect Pot Roast Recipe and Homemade Gravy is full of flavor and tastes amazing! True Perfection!

Provided by Camille Beckstrand

Categories     Main Course

Time 8h25m

Number Of Ingredients 18



Slow Cooker Perfect Pot Roast Recipe (and Homemade Gravy) image

Steps:

  • Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
  • Add 2 Tablespoons of olive oil.
  • Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
  • Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
  • Depending on the shape of your pot roast, you can sear the other sides if you choose.
  • Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
  • Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
  • Cook for about 3 minutes or until the vegetables start to soften.
  • Add garlic to the skillet and cook for 1 minute more.
  • Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
  • Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
  • Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
  • Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
  • Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
  • Serve with mashed potatoes and the cooked carrots on the side.

Nutrition Facts : Calories 472 kcal, Carbohydrate 11 g, Protein 53 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1559 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

4 pound beef pot roast (3-4 pounds, (I prefer a chuck roast or rump roast, but any kind will work))
3 Tablespoons olive oil (divided)
1 teaspoon salt ((more to taste - be generous))
½ teaspoon black pepper ((more to taste - be generous))
½ teaspoon garlic salt ((more or less to taste))
1 onion (roughly chopped into large pieces)
1 pound baby carrots
3 celery stalks (roughly chopped into large pieces)
3 garlic cloves (minced)
2 cups beef broth
3 Tablespoons Worcestershire sauce
2 Tablespoons balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon dried thyme ((more or less to taste))
1 teaspoon dried rosemary leaves ((more or less to taste))
4 cups drippings from slow cooker ((liquid) from the slow cooker after roast is done cooking)
4 Tablespoons butter
3 Tablespoons flour

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