This always makes a tender roast and the gravy is sooo good. I usually use a chuck roast or sirloin tip, whatever is on sale.
Cook time: 8 Hr
Prep time: 15 Min
Serves: 6-7
Ingredients
1Â 2-3 lb. roast of choice (like chuck or sirloin)
1Â Tbsp Kitchen Bouquet*
3/4Â c beef broth
1Â can cream of mushroom soup, 10.5 oz.
1Â pkg onion soup mix
1Â Tbsp Worcestershire sauce
1Â Tbsp red wine vinegar
1/2Â tsp garlic powder
1/2Â tsp dried thyme
1/4Â tsp black pepper
2Â Tbsp butter
2 Tbsp all-purpose flour
Directions
1. In a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper. Stir to mix well and set aside.
2. Rub Kitchen Bouquet over the roast, coating all sides. Heat a little oil in a large skillet over medium-high heat. Brown both sides of the roast (you’ll know it’s ready to flip when the meat no longer sticks). Transfer to the Crock Pot.
3. Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
4. Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet.
5. Continue to cook until thickened.
6. Pour gravy over roast. Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender.
7. Serve over buttered egg noodles. Enjoy! *Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce.
Last Step:Â Don’t forget to share!
