Description
This recipe is loaded with fork-tender bites of beef and carrots coated in a rich creamy gravy. A satisfying and filling meal.
Ingredients
Units
Scale
- 2–pound chuck pot roast
- 2 teaspoons canola oil, or trimmed fat from roast
- 1 32–ounce carton beef broth, divided
- 2 beef bouillon cubes
- 1 cup frozen pearl onions
- 1 16–ounce bag mini carrots
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 tablespoons all-purpose flour
- 1 teaspoon Kitchen Bouquet
Instructions
- Cutting the meat: Cut the roast into long skinny strips, then cut the strips into bite-size pieces. This is the only step that takes a few minutes to do. If your roast has quite a bit of marbling in it, feel free to remove some of the fat while your cutting the meat into small pieces. You can also use a tiny bit of the fat in place of the canola oil in the skillet.
- Browning the meat: Add the oil or fat to a large skillet over medium heat. Once hot, add the meat. Brown the meat on all sides and transfer it to a large crockpot. Note, that we’re not searing or braising the meat here, just slightly browning it.
- Cooking: Add 2 cups of the beef broth, bouillon cubes, pearl onions, carrots, garlic, salt & pepper, and 1 cup of water to the crockpot. Cover and cook on high for 5 hours.
- Making the gravy: Add the flour, kitchen bouquet, and the remaining beef broth to a large measuring cup. Whisk vigorously with a fork until the flour is dissolved and the mixture is smooth. Add the mixture to a medium size skillet over medium heat. Whisk for about 2 minutes until the mixture has begun to thicken and the raw flour has time to cook. Remove 2 cups of broth from the crockpot and add it to the skillet. Continue whisking until the gravy is smooth and thickened. Transfer the gravy to the crockpot and turn crockpot to low. Cook for 30 minutes and turn off. Taste and add additional salt & pepper to taste.
- Serve over freshly whipped hot mashed potatoes.
- Refrigerate leftovers.