Crockpot meals are very easy to make. I also like to call them “Beginner Friendly Meals” because there’s no way to mess these easy recipes up and if you’re like me and don’t always have the time to sit in front of the stove or oven to prepare a meal, then this is also perfect for you . A crockpot is also known as a slow cooker, in some cases. A crockpot transfers heat from the bottom base, once the bottom base is sat to appropriate temperatures, heat is then transferred to the sides of the pot, causing it to cook the food inside evenly.
My two favorite meals to prepare in crockpots are Beef Tips and Pot Roast. Although, I do cook them on the stove top at times, I’ll recommend the crockpot way any day. I like to cook these two meals in a crockpot because Stew Meat and Chunk Roast are two very thick, tough pieces of Red Meat. The longer you cook them, the more likely it is for them to fall apart from being so tender. Whenever I prepare Roast I also make sure to have it in the crockpot before noon, simply because for this type of meat, I like to let it cook at minimum 5 hours. I have two ways to cook this crockpot roast; with homemade gravy or with instant gravy packs.
This year I learned that not a lot of people knew how to actually make homemade gravy and honestly it’s not as hard as you think. To make homemade gravy with this pot roast, after seasoning your Chunk Roast you will then coat it with a thin layer of flour and pan sear it in a cast iron skillet preferably. After Roast is pan seared on both side you will then add it to the crockpot with rest of ingredients. Since Beef Broth is already added, once your Roast cooks down and your flour begins to thicken up in the mixture, you now have yourself homemade gravy! See, that was pretty easy, right? Another way to prepare this is skipping the whole pan searing part and just adding all ingredients to the crockpot raw, this would be when I use instant gravy mix packs. There’s no wrong or right way to cook this dish, so whether you make homemade gravy or gravy packs it’ll still come out perfect
Easy Crockpot Fall-Apart Pot RoastCourse: DinnerCuisine: AmericanDifficulty: Easy
Mouth watering tender Pot Roast that’s been slow cooked to perfection for 5 hours, filled with Potatoes and carrots.
1 Chunk Roast
2 lb Beef Broth
1 Beefy Onion Soup Mix
2 Brown Gravy Packs (Optional)
1 Can Cream of Mushroom
3-4 Russet Potatoes
4 Whole Carrots
2 Cups Water
1 Bell Pepper
3 Celery Sticks
2 Tbsp Onion Powder
2 Tbsp Garlic Powder
2 Tbsp Black Pepper
1 Tbsp Slap Ya Mama Seasoning or Tony Chachere
3 Tbsp Olive Oli
- Equipment Needed
Cast Iron Skillet
- To Thicken Gravy, If Needed
1/2 Cup Flour
1/4 Cup Water
- In Cast Iron Skillet add 3 Tbsp Olive Oil. Turn stove top to medium High. Once pan is hot enough pan sear Roast until both sides and edges are brown. Place into Crockpot.
- Chop Onion, Bell Pepper and Celery sticks into smaller pieces. Place in Crockpot.
- In medium size bowl whisk together half of the Beef Broth and Cream of Mushroom until well combined, pour mixture and remainder broth into crockpot.
- In the same medium size bowl whisk together gravy packs and 2 cups of water. Once well combined add to pot
- Sprinkle Onion Powder, Garlic Powder, Black Pepper and Slap Ya Mama Seasoning Evenly over Crockpot mixture. Stir just enough for seasoning to be evenly distributed. Cook for 3 hours.
- Once 3 hours has been reached, Clean and slice potatoes and Carrots into thick chunks. Add Potatoes and Carrots into Crockpot. Let cook for 2 more hours.
- At the 5 hour mark, your roast should be completely done. If your Gravy mixture isn’t as thick as you would like, at this time whisk together 1/2 Cup of Flour and 1/4 cup of water in a separate bowl until well combined. Add to crockpot and stir around evenly. Let flour mixture thicken up for at least 20 minutes before stirring again.