Slow Cooker Smothered Roast
This fall-apart tender beef roast is first seared with herbs and spices, and then slow-cooked to perfection with a creamy gravy. Serve over a bed of mashed potatoes or rice!
Servings 6 servings
Ingredients
- 4.5 -5 lb beef chuck roast
- 2 1/2 tsp garlic salt
- 2 tsp ground black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion sliced
- 8-10 cloves garlic
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1 envelope mushroom onion soup mix regular onion soup mix is okay
- 3 cups chicken broth
- 2 tbsp browning seasoning
- 2 tbsp heavy cream
- 2 tbsp all purpose flour
Instructions
- Season all surfaces of the roast with the garlic salt & black pepper, then set to the side.
- Drizzle the vegetable oil into a large pan, then place the pan over medium heat.
- Once the vegetable oil is nice and hot add in the roast followed by the rosemary, thyme, onions, and garlic.
- Be sure to sear all sides of the roast.
- Once the roast is nicely seared, place it into a 4-6 qt slow cooker. Also be sure to add in the herbs, onions, and garlic.
- Now sprinkle in the onion soup mix, and pour in 3 cups chicken broth. Also add the browning seasoning at this time.
- Turn the slow cooker on high and let cook for 6 hours.
- During the last hour of cooking, add 2 tbsp of heavy cream, and 2 tbsp of all purpose flour.
- Mix everything well, then place the lid back on the slow cooker.
- Once the roast is done serve and enjoy with mashed potatoes, pasta, or rice.