Last week as part of our Pin it To Win it Contest, I shared with you
an amazing recipe for Bacon Wrapped Barbecue Chicken that
I made in the slow cooker Crock Pot sent me to review…
This week I am sharing with you a recipe for pot roast that I also made
using our Pin it To Win it Crock Pot Slow Cooker featuring Smart Cook Technology.
Old Fashioned Pot Roast
This is a recipe I have been making for years and I was excited
to be cooking it using this wonderful new slow cooker.
Everything turned out delicious.
The pot roast was so tender it was practically falling apart.
The secret to making pot roast in a slow cooker is to cook the meat long enough.
I always use the “knife” trick to tell me my pot roast is ready.
If the knife goes in without any resistance, your pot roast is ready…
Using your slow cooker to make pot roast is easy but it doesn’t give you that
delicious, thick gravy that everyone loves.
Not to worry…head over to my blog, Walking on Sunshine HERE,
to see how I use the broth the pot roast was cooking in to make
the most delicious thick gravy that will be perfect for your mashed potatoes.
Ingredients for the Pot Roast
- 1 rump roast
- salt and pepper
- 2 Tbs. oil
- 2 cubes of beef bouillon, I always use Knorr brand
- 2 cups of water
Ingredients for the Gravy
- 2 Tbs. butter
- 2 Tbs. flour
- 2 cups of broth, from the crock pot
- In a heavy pan, on the STOVE top, brown your rump roast in the two tablespoons of oil, seasoning all sides with salt and pepper.
- Once the rump roast has been browned on all sides, transfer it to the slow cooker, along with the two beef bouillon cubes and 2 cups of water.
- Put your slow cooker on either LOW or HIGH and cook your pot roast until you can stick a knife into the center of the roast EASILY; about 6 to 8 hours on LOW or 4 to 6 hours on HIGH.
- Remove the roast to a cutting board and cover with foil while we make the gravy.
- STRAIN the broth from the slow cooker, you should have about 2 cups; we need this to make the gravy.
Making the Gravy
- In a small saucepan, melt 2 tablespoons of butter.
- Once completely melted, add 2 tablespoons of flour.
- Cook the flour in the butter for a few minutes, stirring constantly.
- Now, add 2 cups of the strained broth your roast was cooking in, reserving any extra, or adding water to increase the broth to 2 cups if necessary.
- Stirring constantly, cook until your gravy thickens.