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Foolproof Pot Roast & Gravy For A Crowd

With St. Patrick’s Day, Easter and lots of Spring birthdays coming up, I’ll be cooking up a few feasts in the next couple of months! I wanted to make something foolproof, hearty, flavorful, and that I can prepare ahead of time. I decided that a good old fashioned pot roast is the perfect thing to make for each of these occasions!

This is the recipe my Mom has used for as long as I can remember….so it’s tried-and-true, and leaves you plenty of time to mingle with guests. 🙂

Foolproof Pot Roast

Ingredients:

  • 1 Pot Roast
  • 1 packet of Brown Gravy mix (dry)
  • 1 packet of Au Jus mix (dry)
  • red potatoes
  • carrots
  • sweet onions
  • water

When it comes to choosing a “pot roast,” look for a chuck roast, a brisket, or round roast (rump roast or bottom round.) Any of these options will work great, so choose whichever one happens to be on sale!

Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast. The veggies are optional, but I always find a few potatoes and carrots to toss in.

Now, sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.

In a slow cooker: cook low and slow for 8+ hours.

In a roaster: cook for 6 hours at 275 degrees with the lid on.

The “low and slow” cooking method practically guarantees a fall-off-the bone roast…and the combination of the gravy and au jus mixes make a delicious gravy after the roast is done.

To make the gravy:  melt 1/4 cup butter in a pan. Then add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux. Add the liquid from the crockpot and whisk to combine until thickened. If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.

I’ll definitely be making this recipe a few times this Spring. It’s just so versatile, it’s cheap, and the whole family loves it (unlike corned beef and cabbage, about which there is some disagreement.) 🙂

Along with my foolproof prime rib recipe, this is a classic and a holiday favorite! Enjoy!

What do you cook for Spring holidays?

Foolproof Pot Roast & Gravy For A Crowd

Jill Nystul
I wanted to make something foolproof, hearty, flavorful, and that I can prepare ahead of time. I decided that a good old fashioned pot roast is the perfect thing to make for each occasion!
Prep Time 10 mins
Cook Time 7 hrs
Total Time 7 hrs 10 mins
Course Main
Cuisine American
Servings 6
Calories 396 kcal

Ingredients
  

  • 1 Pot Roast Chuck Roast Brisket or Round Roast
  • 1 packet of Brown Gravy mix dry
  • 1 packet of Au Jus mix dry
  • red potatoes
  • carrots
  • sweet onions
  • water

Instructions
 

  • Place roast in your slow cooker (or roaster) and add potatoes, carrots and sweet onions around the roast.
  • Sprinkle both packets of mix over the top of the roast and then add water until it is half way up the side of the roast.
  • In a slow cooker: cook low and slow for 8+ hours.
  • In a roaster: cook for 6 hours at 275 degrees with the lid on.

TO MAKE THE GRAVY:

  • Melt 1/4 cup butter in a pan.
  • Add 1/4 cup flour (or cornstarch for GF) and whisk together to make a roux.
  • Add the liquid from the crockpot and whisk to combine until thickened.
  • If it ends up a little thicker than you would like, add some water or beef stock to thin it out a bit.

Nutrition

Sodium: 179mgCalcium: 72mgVitamin C: 16.8mgVitamin A: 6815IUSugar: 8gFiber: 3gPotassium: 1244mgCholesterol: 103mgCalories: 396kcalSaturated Fat: 7gFat: 17gProtein: 32gCarbohydrates: 29gIron: 4.3mg

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