Southern Slow Cooked Roast
October in South Carolina is usually still warm. I have memories of muggy trick or treating and Halloween costumes that were just too hot to wear. I honestly don’t remember a time when we had cold weather so early in the season but let me tell you, I’m here for it.
What I love about this recipe is that it can be described as a warm hug in a bowl on a cold night. Slow Cooked Southern Roast is an ultimate comfort meal and is sure to warm up your family on a cool fall night.
Prep Time: 5 minutes
Cook Time: 11 hours
Total Time: 11 hours 5 minutes
Yield: Serves 10
Ingredients:
3lb-5lb Boneless Chuck Roast
1 onion thinly sliced
1 tbsp Better than Bullion Beef
2 tbsp minced garlic
2 14.5-ounce cans of beef consommé
2 14.5-ounce cans of beef broth
1 tsp salt
1 tsp pepper
½ cup vegetable oil
½ cup flour
10 small red potatoes quartered
1 1lb package baby carrots
Instructions:
Sprinkle roast all over with salt and pepper.
Add roast, garlic, beef bouillon, onions and beef consommé to slow cooker.
Add beef broth to slow cooker until liquid just reaches the top of the roast.
Cook in slow cooker on low for 10 hours. (I usually cook it overnight.)
Remove roast from slow cooker and set aside,
Next, make a gravy to pour over the roast. Start by heating vegetable oil in a large sauté pan on medium heat.
Whisk flour into the vegetable oil and cook for 1-2 minutes while whisking. Roux should be golden in color.
Add liquid and onions from the slow cooker to pan and continue whisking over medium for 10 minutes.
Return roast to slow cooker and pour the made gravy over the roast.
Add carrots and quartered potatoes to slow cooker.
Slow cook on high for 1 hour.
Serve over white rice, Sour Cream Mashed Potatoes, or independently.
