Best Crockpot Roast Ever
I am not a roast person per se. However, this crockpot roast has turned me. There are many recipes out there and I have tried a few. Usually the roast is dryish, potatoes mushish and just yuckish. This, however, is the best crockpot roast ever!
I was determined to make a great crockpot roast. Just the ease of being able to plug in, go to work and come home to a good meal is enticing. So after a few, not so great, roasts I have combined some recipes and suggestions and, ta da…best crockpot roast ever.
The first secret was when I found a recipe that actually makes a gravy that you add on top of the roast and veggies. The second secret was meeting a woman in the Publix grocery line that told me to use a can or two of french onion soup. So here is that recipe and thank you Publix shopping lady, the soup made the difference.
Best Crockpot Roast Ever
3-4 lb. Chuck roast
Flour to coat roast plus 1/3 c. more
2-1/2 T olive oil, plus 2 T. more
4 carrots large chunks
4 parsnips large chunks
1 onion, large chunks
1 8 oz. carton baby portobello mushrooms, halved
3-4 large garlic cloves minced
3 T tomato paste
1/2 t. dry thyme (or 2-3 fresh stems thyme leaves)
2-3 dry bay leaves
1/2 t. Allspice
1-1/2 c. no sodium beef stock
2 cans Campbell’s french onion soup
1 c. red wine (plus more for drinking as you go)
1 bag No Yokes wide egg noodles
I do not add potatoes to the roast because they break down and can become mushy.
Using a heavy skillet or your crockpot insert, if applicable, add 1-1/2 T olive oil and heat on medium high. Dry the roast with paper towel, salt and pepper it all over, even sides, then coat in flour and shake off excess. I like to add a drop or two of water to be sure oil is sizzling then add the roast to brown on all sides, even the edges, about 7-8 minutes. Meanwhile put your crockpot on high and when roast is browned put it into crockpot and add all of the veggies including garlic.
Now, you will make a gravy on the stove that adds the pis de resistance to this roast. Using 2 T olive oil…heat it and add the tomato paste and whisk for about a minute (it may not really come together, don’t worry), then add flour, whisk, wine, whisk, seasonings, whisk then beef broth and soup and whisk until thickened.
Add to roast in crock pot. Cook for 6-7 hours. Remove the bay leaves and thyme stems if using. Take two forks and start pulling meat into strips…it gets thick, yummy and did I mention thick? You might have to add a bit of water to thin out..and check for salt, but I did not need any.
Cook the egg noodles, drain and add a small pat of butter if needed (yup, it’s needed). Top with the thick gravy and pulled roast with tantalizingly cooked veggies. I have never had better…really. Accompany with extra wine, to drink, of course.
Okay, I have a confession. We devoured it before I could get an after picture. The one above is one of the “not best crockpot roast ever” roasts. However, here is a picture right after I put it all into the crockpot, uncooked. Not nearly as pretty as the one above, but that just tells you how good it is and that you will have to make it. Okay, another confession. I didn’t have the parsnips (which add the sweet flavor so I added purple carrots along with my regular orange ones). That’s what I love about cooking vs. baking. Baking is a science and can come out bad easily. Whereas in cooking you can be creative and add what you do have.