This recipe turns out delicious every time. You can make it in the crock pot but I like to do it in the oven. Sometimes I make gravy with it but personally I prefer the broth. My husband likes gravy so to compromise we have it with gravy sometimes and sometimes just the broth. It is so good with fresh homemade bread or biscuits! I love putting this in the oven early in the day and then having dinner ready when it’s dinner time. I can get other things done while it’s cooking. And it’s so easy to put together. You could cook it with a good rub on it and not fry in the pan with flour first but this adds so much flavor. It’s worth it!
- 1 – 3 lb. roast
- 2 TB coconut oil
- about 1/2 cup flour (more or less depending on the size of roast)
- 3 cups of beef broth
- 1/2 – 1 cup chopped onion
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 large russet potatoes, peeled and cut into large chunks (yellow or red potatoes will work too but you will probably need 4 or 5 depending on the size – peeling optional)
- salt & pepper (sprinkle desired amount)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder (or 1 clove garlic, minced)
Heat a frying pan with the oil. Cover the roast with the flour and place in the frying pan after the oil is hot. Brown both sides of the roast. Add 1 cup of the beef broth to the pan to deglaze the pan. You can let the roast sit on low heat while you peel and chop the potatoes and veggies. (If using a slow cooker just transfer the roast and all the juices to the crock pot and turn on low.) Preheat the oven to 275 degrees. Put the roast into a roasting pan with all the juices. Add the remaining 2 cups of beef broth. Then add all the seasonings (on top of the roast and sprinkling around the entire pan). Surround the roast with the potatoes, veggies, & onion. Cover & cook for 3 hours (if using a slow cooker you can cook on low all day). It will be done when the meat pulls apart easily. This is great with homemade fresh bread or biscuits! And you can either leave the broth as is or use to make gravy. See below.
Making the Gravy: If you want to make gravy when the roast is done, I just take 1 cup of the broth (pan drippings) and pour into a small sauce pan. Turn up the heat to medium-high and after it starts to bubble, whisk in 2 TB of flour. Just keep whisking until you get the right consistency. It’s so easy and good! I personally like the broth with the roast but my husband likes gravy, so we do gravy sometimes. 😉 Some people like to separate the fat out of the pan drippings and cook the fat in the pan with the flour, then add the broth. This is just extra work to me so I skip that step. It is kind-of hard to get the flour clumps to mix up but it works.