
Slow Cooker Pot Roast With Gravy

By: McCormick Kitchens
Made With:

Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.
Recipe Info
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Prep Time:
15m
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Cook Time:
8h
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Servings:
8
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User Rating:
Ingredients
- 1 pound baby carrots
- 1 pound potatoes cut into 1-inch chunks
- 1 large onion cut into 1/2-inch wedges
- 1 rib celery cut into 1-inch chunks
- 2 1/2 pounds lean boneless chuck roast well trimmed
- 2 packages McCormick® Brown Gravy Mix
- 1 cup water
- 1 teaspoon McCormick® Whole Thyme Leaves
Nutrition Information
(per serving)
- Calories 357
- Carbohydrates 21 g
- Cholesterol 81 mg
- Fiber 3 g
- Protein 30 g
- Sodium 424 mg
- Total Fat 17 g
Slow cooker pot roast with gravy and vegetables is great for weeknight meals. If you prep the night before, cover the cut potatoes with water, then drain before adding to the slow cooker.
Key products
Instructions
- Place carrots, potatoes, onion, and celery in a slow cooker. Place beef on top of vegetables.
- Mix Gravy Mixes, water, and thyme in a small bowl. Pour over the top. Cover.
- Cook for 8 hours on LOW or 4 hours on HIGH.
- Remove beef and vegetables to a serving platter. Spoon some gravy over the beef and vegetables. Serve the remaining gravy on the side, if desired.