Cooker pot roast with gravy



° 2 pounds roasted chuck

•2 cloves garlic

° 8 ounces baby carrots

° 16 ounces golden potatoes (cut in half or into quarters if large)

•1/2 cup red wine

° 1 tablespoon garlic and herbs spices

° 1 tablespoon olive oil

° 1 tablespoon butter

° 1/2 sweet yellow onion


•3 cups beef broth

° 1/4 cup tapioca kernels

° 1/4 cup starch


Take the roast, and from there, season it completely with the herbs and garlic seasoning, making everything completely covered, take the oil and heat it, and heat the skillet over medium-high heat, in a slow cooker or skillet. Roast and brown on each side, take the roast and put it in the slow cooker with the potatoes and carrots, and from there use the time to make the porridge by whisking a quarter cup of water with the cornstarch.

Make sure the porridge is thoroughly mixed with the remaining ingredients in the slow cooker.

From there, bring the slow cooker to a simmer, then let it simmer for 8-10 hours, or until tender, and everything is incorporated.

Season everything to taste, and from there, serve it as you wish. You should try to choose a soft fork type of roast to give the best results you can get from this, something you will not be able to get enough of.


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