Simple Crock Pot Roast and Gravy
This simple crock pot roast with gravy is an easy, hands-off dinner made with just a few basic ingredients. The beef cooks low and slow until it’s tender, juicy, and full of flavor, creating a rich gravy as it cooks. It’s perfect for serving over mashed potatoes and makes delicious leftovers for sandwiches the next day.
Servings 6 -8 servings
Calories 347kcal
Ingredients
- 2-3 lb boneless beef chuck roast
- ½ tsp garlic powder
- salt and pepper to taste
- 14.5 oz can beef broth
- slurry of either flour and water or cornstarch and water **see notes
Instructions
- Sprinkle roast with garlic powder, salt, and pepper. Add to the crock pot and pour the beef broth around the roast.
- Cover and cook on low 6-8 hours or until beef easily shreds with a fork. Remove roast from the crockpot and shred beef.
- To prepare the gravy, add the juices from the crock pot to a sauce pan. Cook until hot. Slowly add in a slurry of water and flour or water and cornstarch. Add enough to reach the desired consistency. Serve with the roast.
Notes
- To make a cornstarch slurry, whisk together 1/4 cup water with 2 Tbsp cornstarch until smooth and well blended.
- To make a flour slurry, add 1/2 cup water with 3-4 Tbsp water and whisk together until smooth and lump free. I prefer to mix it in a blender bottle.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 1g | Protein: 41g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 4033mg | Potassium: 1073mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 20IU | Vitamin C: 0.003mg | Calcium: 89mg | Iron: 5mg