Every so often my daughter and her husband buy in with his parents on a cow from his parent’s farm. They split the cost of processing it and then split the meat. That is how I end up with great chuck roasts for $.98 a pound.
Back when I was single I used to be intimidated by fixing pot roast or brisket, until I learned how easy they are. And trust me, if it wasn’t easy, I wouldn’t be doing it! So now here are two easy and yummy meals that can be made from the same chuck roast. This method serves 2 people for two meals. If you have more people, increase the ingredients accordingly. I usually use baby carrots for this recipe, but City Boy got me the wrong kind–they worked very well anyway!
Crock Pot Chuck Roast & Gravy
2-3 lb chuck roast
4 med-lg potatoes, skin on, cut into pieces
1 bag of raw baby carrots, or a bag of sliced raw carrots
1 envelope dry onion soup mix
1 envelope brown gravy mix
1/4-1/2 cup flour, or amount needed for desired consistency
Sear (brown) roast on both sides in a skillet. Pour enough water into crock pot to have about one inch in the bottom. Add brown gravy mix to water in crock pot and whisk in until blended. Place meat in crock pot. Sprinkle onion soup mix over top of meat. Add carrots and potatoes onto meat in crock pot. Pour about 1-1/2 – 2 cups of water over top of everything in crock pot. Cook on High for 4 hours.
When meat is done, take the meat and vegetables out, leaving the water and drippings. Leaving the crock pot on, add the flour to the drippings in the crock pot. Start with the smaller amount of flour and add the amount needed to achieve desired consistency for the gravy. Carefully whisk together. Don’t get too wild–the hot liquid will smart if it splashes up and hits your skin. If the gravy has cooled down after it is well-mixed, let it sit in the crock pot with the lid on, stirring occasionally, until it is warm. Serve over meat and/or vegetables.
This is a full meal in one crock pot–I’m lazy and that’s why I love this meal!
Save half of the meat, gravy and vegetables in the refrigerator or freezer.
Now, on to the next meal!
leftover beef, gravy and vegetables from the pot roast (thaw before using if frozen)
1 envelope brown gravy mix
1 can peas, drained
1 can corn, drained
1 large can tomato juice
Cut the potatoes into smaller chunks, if needed. Mix all ingredients together in a large pot. Stir together and heat for 15 minutes to 1/2 hour to meld the flavors together. Serve.
It does not have to be complicated or hard to plan and fix meals that are tasty. If you try these meals and you get the wrong consistency in something the first time, it will still taste good, and you will have the information you need to get it perfect the next time. In other wards, don’t sweat it!
Easy meals like these are great for beginners, or people who don’t do a lot of cooking, because they are hard to mess up. For busy people, they are hassle-free.
Give it a whirl and let us know how it goes!
- Crock pot roast beef…perfect on a rainy Sunday (adventuresinconformity.com)
- Dinner On the Dot (mommainbloom.wordpress.com)
- Love Affair with my Slowcooker (ctworkingmoms.com)