Yield: 6 Servings
This will be the tenderest roast you will ever have. Roast drenched in gravy is what you need today. Give it a try now. Enjoy!
For the Roast:
3 to 4-pound chuck roast*
Copious amounts of salt and pepper (copious I say!)
1 tbsp oil, optional (for browning)
1 and 1/2 c water
1 and 1/2 tsp Better Than Bouillon Beef Base**
1/2 tsp dried thyme
1 bay leaf
2 (1-oz) packets of onion soup mix
2 lbs carrots, peeled and chopped into chunks
For the Gravy:
2-3 c of drippings from the meat
1-2 c cold water
1/3 to 1/2 c flour
2 tsp Better Than Bouillon Beef Base
2 tbsp butter, optional
Salt and pepper to taste
Step 1: Season the roast with salt and pepper.
Step 2: Place a skillet on the stove and turn the heat to medium-high.
Step 3: Add in a tablespoon of oil and allow it to become hot.
Step 4: Add in the seasoned roast and cook for 1 to 2 minutes on each side and brown the edges as well.
Step 5: Place the roast into a slow cooker.
Step 6: In the same skillet, add in the beef base and water. Stir until the base is dissolved completely.
Step 7: Pour the liquid mixture into the slow cooker.
Step 8: Sprinkle fresh and dried thyme over the roast. Add in bay leaf as well.
Step 9: Add in the 2 packs of onion soup mix over the roast and mix using your hands until well combined.
Step 10: Cover the slow cooker and cook for 8 to 10 hours over low heat.
Step 11: Add in the carrots and cook until done.
Step 12: Remove the tender roast and allow it to rest on a chopping board.
Step 13: Shred the roast with two forks.
Step 14: Place the shredded meat and carrots on a serving plate.
How to Make the Gravy:
Step 1: Place the fat drippings in a medium saucepan.
Step 2: Place the saucepan on the stove and turn the heat to high.
Step 3: Add in the flour dissolved in 4 cups of water. Stir until well combined.
Step 4: Add in the beef base and allow it to boil.
Step 5: Reduce the heat and simmer for 5 minutes or until the sauce becomes thick.
Step 6: Add in butter if you want and stir until melted completely.
Step 7: Sprinkle salt and pepper if needed.
Step 8: Serve the gravy with the roast and carrots. Enjoy!