Mom's Beef Roast
Melt in your mouth fork-tender beef roast with yukon gold potatoes,fresh carrots, mushrooms & Onions served with a homemade gravy that is sure to become a family favorite.
Ingredients
- 3 lb. chuck beef roast
- 6-8 yukon gold potatoes cut into 4ths
- 8 carrots cut into 3rds
- 1 large onion
- 2 pkg. fresh mushrooms
- 1 C beef broth
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- garlic powder Liberally cover the meat
- season salt Liberally cover the meat
- sea salt Liberally on vegetables
- pepper liberally on vegetables
- 4 Tbsp cornstarch more if needed
- 1/4 c water
Instructions
- Liberally cover the beef, both sides and sear in a pan with the olive oil.
- Place the seared meat in the bottom of your cooker and sprinkle liberally with garlic powder.
- On top of the meat, layer the veggies, in this order: onion,mushrooms,carrots, then potatoes.
- Cook on high for 5 hours.
- At the 5 hour mark. Season liberally with salt and pepper and add butter if you would like. Recover and cook the remaining hour.
- Remove veggies from the cooker and pour all juices/drippings into a pan and place on the stove and bring to a boil.
- Mix the cornstarch and water and add to the juice to make a gravy. Stir until it thickens. Ad more if you would like a thicker gravy.
- ENJOY!