Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
- 1 chuck roast (~3 lb)
- ½ onion
- 1 packet classic gravy mix (sub 1 cup beef broth)
- ½ cup water
- ¼ cup red wine
- 2 cloves garlic
- ½ tbsp thyme
- Salt and pepper
- 2 carrots, peeled and chopped
- In a small saucepan, prepare the gravy according the directions on the packet (skip this step if using beef broth instead).
- Rub salt and pepper over the chuck roast (trimmed of excess fat), careful not to make too salty since the beef broth/gravy already has a lot of sodium.
- Slice the ½ onion in half, and add both halves to the bottom of a crockpot.
- Turn the crockpot on "low" and add ½ cup water.
- Cover the onions completely with the roast.
- Pour half of the gravy (or 1 cup beef broth) over the roast, reserving the other half for serving later.
- Pour the wine over the roast, then sprinkle with thyme.
- Slice the garlic cloves into small pieces and sprinkle over and around the roast.
- Cover and cook for 6 hours on low. For the last 30 minutes, add the chopped carrots.
- Serve with gravy and mashed potatoes.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/easy-pot-roast/
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