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*UPDATE: I revisited this recipe in 2018, using an Instant Pot. Click here to see the updated recipe!
So I made this delicious roast almost two weeks ago. I know it’s been silly long but I’ve been so busy with schoolwork that I couldn’t find any time to write this post. So yeah, two weeks ago, I made my best roast AND my first successful gravy! So let me tell you all about it! 🙂 As some of you might recall, I was ridiculously proud when I got a super bargain on apples and carrots at the local market a couple weeks ago. The apples quickly turned into a delicious apple pie and the carrots made me want to cook my first roast of the season. So after the market, I went to the grocery store to look for some meat to roast. I wanted something cheap but also not too big. I finally settled on a bottom round roast. I started the roast on Sunday morning to let it cook all day. By dinner time, it was perfectly cooked, and the smell throughout the house was divine!
So here’s how I made it:
Bottom Round Roast
- 1lb (approx.) bottom round roast
- 3 big carrots cut into big chunks
- 2 potatoes, cut into big chunks as well
- 1/2 onion, cut into thick slices
- 1/3 cup of Worcestershire sauce
- 1 cup (more or less) of beef broth
- 3 cloves of garlic, finely chopped
- Salt and pepper, to taste
- Put to roast at the bottom of the slow cooker and cover with carrots, potatoes and onions.
- Add everything else. You can adjust the quantity of beef broth to make sure you cover the roast. You can also add water if necessary.
- Cook on LOW for 8 hours.
If you also want to make the gravy, here’s what you do, once the roast is fully cooked:
- Remove the roast and the vegetables from the crock pot.
- Take the leftover liquid and put it in a small saucepan.
- Cook on medium heat and whisk in some flour. The quantity of flour depend on how thick you want your gravy to be. You could also use cornstarch but I was out, which is why I used flour.
- Lower or bring up the temperature as needed, add extra flour as needed as well.
- This process takes whisk power and patience. My husband didn’t have much patience and I didn’t have much whisk power (or I might have had too much as I kept spilling everywhere around the saucepan) but together, we were a perfect sauce team. 🙂
- If you want, you can make your gravy go through a strainer to get rid of the chunks of onions, beef and what-nots that might be in there but I actually liked that so I didn’t care to drain it.
- Serve that goodness over your roast and enjoy!!
Voilà! This was such a simple meal to prepare and it was so very satisfying. And as a bonus, we had TONS of leftovers. I’m actually kind of sad that I didn’t freeze half of it right away as I did end up having to throw some of it away at the end of the week.
As I mentioned earlier, this was my first successful gravy. I must admit that I never really put time and energy into REALLY trying before. I was so very proud that I wanted to put that gravy on everything. Well, I sort of did end up putting it on anything and everything. In fact, on Monday night, I made some buckwheat noodles, put in some chopped up roast and cut up a few mushrooms and broccoli flowers, and threw it all together with some of the gravy. And it was FABULOUS! Unfortunately, the only photo I took was pretty blurry (I must have been drunk on gravy…) and doesn’t look very appetizing so I’ll just ask you to imagine how amazingly delicious it was. 😉