Crockpot Roast Recipe
This Crockpot Roast is a treasured family recipe, offering a delightful twist with a combination of unexpected ingredients that yield a richly flavorful and exceptionally tender roast, all bathed in a luxurious brown gravy.
Ingredients
- 3 lb bottom round or chuck roast
- 8 oz red wine such as cabernet
- 1 cup brewed coffee
- ½ cup reduced-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 8 large garlic cloves minced
- 2 teaspoons freshly cracked black pepper
- 4 packets 1 oz each low-sodium brown gravy mix
- 3 tablespoons cornstarch
- 2 tablespoons oil
- 1 lb baby carrots or whole carrots, peeled and roughly chopped
- 1 large yellow onion roughly chopped
- 2 cups sliced portobello mushrooms
Instructions
- In a large bowl, combine the brown gravy mix and cornstarch. Gradually whisk in the brewed coffee to ensure there are no lumps. Next, add the red wine, soy sauce, Worcestershire sauce, minced garlic, and black pepper. Set the mixture aside.
- Heat oil in a large skillet over medium-high heat. Add the roast and sear it on all sides until browned. Once seared, transfer the roast to a 7+ quart crockpot.
- Layer the chopped carrots, onions, and mushrooms over the roast in the slow cooker. Pour the prepared gravy mixture over the top, ensuring the roast and vegetables are evenly coated. Cover the crockpot with its lid.
- Set the slow cooker to low and cook for 8 to 10 hours, or until the roast is fork-tender and easily shreds.
- Once cooked, remove the roast from the slow cooker and shred it into chunks using two forks. Stir the vegetables and gravy together to combine.
- Serve the shredded pot roast, topped with the rich gravy and vegetables, over mashed potatoes or cauliflower mash for a complete meal.