Simple Crock Pot Roast and Gravy
Servings 6 -8 servings
Calories
Ingredients
- 2-3 lb beef chuck roast
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 can 14.5 oz. 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.