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Slow Cooker Pot Roast with Rutabaga and Gravy.

Healthy Elizabeth
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6

Equipment

  • Slow Cooker
  • saucepan

Ingredients
  

  • 2.5 lb chuck roast I get mine from here and it's incredible: https://whiteoakpastures.com/ELIZABETH20
  • 3-4 large carrots
  • 2 large russet potatoes, peeled and cut into large chunks
  • 1-2 large rutabaga, peeled and cut into thick wedges
  • ½ cup beef bone broth
  • 3-4 tbsp salted butter
  • salt and pepper to taste

For the gravy

  • 1 medium sweet onion, finely diced
  • ½ stick salted butter
  • ¼ cup all purpose flour
  • 1 cup pan drippings from the beef roast removed from slow cooker after cooking
  • 1 cup beef or chicken broth
  • 1 tbsp heavy cream
  • salt and pepper to taste

Instructions
 

Make the pot roast

  • In the insert of a slow cooker, add the roast to the center and scatter the vegetables around the roast.
    Season with salt and pepper, pour in the beef broth, and top with pads of butter.
    Cook on high for 5-6 hours, or until the roast is fall-apart tender.

Make the gravy

  • In a saucepan, add the butter and melt, then add the onions and sauté over medium heat for 10-12 minutes until they onions are very soft and golden brown.
  • Sprinkle the flour over the onions and whisk until the flour disappears.
    Whisk in the pan drippings along with the beef broth. Season with a pinch of salt and fresh black pepper and continue cooking for 4-5 minutes until thickened.
  • Stir in the heavy cream and cook 1 minute longer and serve hot over the cooked pot roast and root vegetables.
    This meal is delicious served with a piece of sourdough on the side or omit the potatoes and serve this over rice instead. Enjoy!!