I LOVE the Crockpot. I could sing its praises all day long. It makes life so easy! A little prep time in the morning, turn it on, and when you walk in the door in the evening your house smells delicious and dinner is waiting for you. Gives me the warm fuzzies just thinking about it. Enter long satisfied sigh here… If you haven’t used yours in a while, get it out and dust it off. You’ve been missing out on a major time saving opportunity!
1 4lb. Beef Roast ( I used a boneless beef bottom round)
5 Medium Red Potatoes, quartered
1 Whole Large Sweet Onion, sliced in large chunks
1 16oz Bag of Mini Peeled Carrots, let whole
4 Large Stalks of Celery, sliced about 1/4-1/2 inch thick
1 Package White Mushrooms, mushrooms sliced in half
10 Cloves of Garlic, smashed and peeled
2 Tbsp. Oregano, chopped
1 1/2 Tbsp. Thyme, chopped
1 1/2 tsp. Rosemary, chopped
1 Cup Beef Broth
1 Cup White Wine
3 Bay Leaves
Sea Salt & Pepper
Prepare the vegetables and get other ingredients ready.
Quarter the potatoes and chop the herbs.
Brown roast in a large skillet on medium-high heat in about 3 Tbs. of olive oil. I cover mine loosely with tin foil while it is browning because it spatters.
Once the roast is browned on all sides, remove from pan and place in Crockpot. Put all of the vegetables and garlic (minus the potatoes and herbs) into the pan drippings and cook for about two minutes, tossing. De-glaze with the wine and remove from burner.
Place the potatoes in the crockpot around the roast. Sprinkle with half of the herbs, drizzle with a little Worcestershire sauce, salt, and pepper.
Place the vegetables from the skillet in the crockpot, wiggling them down in the potatoes with your fingers. Sprinkle with remaining herbs, a few more dashes of Worcestershire sauce, and a little more salt and pepper. Drizzle any leftover wine and drippings over the meat. Add the bay leaves.
Cover with lid and cook on low for 8 hours or on high for 4 hours.
I also made a beef gravy out of the Crockpot juices, beef broth, and a simple rue. Place about 4 Tbs. of dairy-free butter in a large skillet on medium-high, sprinkle with about 1/8 cup to 1/4 cup gluten-free flour (I use Mama’s Almond Flour Blend) and whisk until butter is melted, bubbly, and the flour is completely smooth. Slowly add in juice from the Crockpot by ladle full (about 3 ladles), then add about 2 cups of beef broth. Boil until it thickens, salt and pepper to taste.