Crock Roast
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Cook Time 5 hours hrs
Course Main Dish
Cuisine Low-Carb
Servings 4 servings
Ingredients
ROAST:
- 2 pounds beef pot roast whole
- 1 tablespoon olive oil
- 4 cloves garlic sliced
- Salt and pepper to taste
GRAVY:
- Juices from roast
- 1 tablespoon cornstarch
- 4 tablespoons water or milk
- Salt and pepper to taste
Instructions
- Rinse pot roast and pat dry.
- Heat the oil in a skillet over medium-high heat; brown meat on all sides; transfer to a slow cooker, fat side down. Lay garlic slices on top of beef; sprinkle lightly with salt and pepper.
- Cover and cook on low heat setting for 4 to 5 hours, depending on the shape of the roast. Check for tenderness, then transfer roast to a cutting board.
- Skim all visible fat from the top of the slow cooker juices, then transfer liquid to a saucepan over medium heat. Dissolve cornstarch in water or milk; add to saucepan and cook, stirring until thickened. Salt and pepper to taste. Serve roast with gravy drizzled over the top.
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