Bottom Round Roast and My First Gravy

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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

Ingredients:

• 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

What’s Next?

1. Put to roast at the bottom of the slow cooker and cover with carrots, potatoes and onions.
2. 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.
3. 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. 😉