Roast Beef with Gravy is a traditional Sunday night meal I had as a child. This crock pot recipe is the simplest version I make and is packed with flavor. I use the leftover beef to to make shepherds pie, roast beef sandwiches or soup.
I strain the leftover beef drippings using a wire strainer and freeze the broth for a later use in soup or gravy. I freeze the broth in 1 cup ice cube trays. If you are new to freezing food check out our article on using ice cube trays to freeze food.
Crock-Pot & Stove Top
Recipe serves: 8
Serving size: 4 oz beef
Total time: 8 – 10 hours
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
flour
-
butter
Grocery
-
1 bottom or chuck roast
-
1 box onion soup mix
Let's prep!
Ingredients
Prep
Ingredients
| 1 bottom or chuck roast 2.5 – 3 pounds |
| 1.5 teaspoons olive oil |
| 1 teaspoon ground black pepper |
| 1 teaspoon salt |
| 4 cups water |
| 1 package onion soup mix |
| Gravy |
| 2 cups beef cooking liquid |
| 1/4 cup flour |
| 1/4 cup butter |
Prep
- Gather all your ingredients and measuring tools
- Season roast on all sides with 1 teaspoons of salt and 1 teaspoon of pepper
- Measure 1/4 cup flour; set aside.
Let's cook!
- Complete prep from prep tab above.
- Add 4 cups of water and the onion soup packet to the crock-pot. Mix well.
- Heat oil in sauté pan and brown meat 2 minutes per side on each side then add roast to the crock-pot.
- Set on low and cook for 8 – 10 hours.
Gravy
- Scoop 2 cups of beef liquid from the crock-pot; set aside
- Heat 1/4 cup butter in a pan and when it is melted sprinkle with 1/4 cup flour then stir until the flour is brown.
- Slowly stir in the beef liquid and continue stirring until you reach the thickness you are looking for. It usually takes 4 -6 minutes.
- If you like smooth gravy then strain the gravy to ensure no lumps. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 2
