One of my favorite ways to cook a beef roast is in the crock pot. It always produces a moist roast. This roast gets cooked with a can of french onion soup instead of the usual beef broth for added flavor and convenience. You can serve the roast with a little of the juice or use the juice left in the crock pot to make gravy. I have a house full of mashed potato and gravy fans so that was the route I took.
For my gravy, I use a slurry of flour and water with some browning sauce, salt and beef bouillon (if needed). Browning sauce is a key ingredient to gravy in my book, especially for beef gravy. If you have never used it before, give it a try. Just add a splash or two and you are set. The juice gave us enough gravy to serve on the roast and the potatoes. I did have some leftover roast for another meal and plan on using it to make crock pot taco soup.
- 3 Tbsp flour
- 1 tsp kosher salt
- ¼ tsp pepper
- 3-4 pound boneless beef chuck roast
- 1-2 Tbsp canola oil
- 2 stalks of celery
- 4 carrots
- 1 (10.5oz) can Campbell’s condensed french onion soup
- In a small bowl, combine the flour salt and pepper.
- Trim any large pieces of fat on the roast and coat with the flour mixture.
- Heat the oil in a large skillet and sear meat over medium high heat. You want a nice brown color on each side of the roast. Add more oil and lower heat if needed.
- Remove from heat and set aside.
- Add the carrots and celery to the bottom of the crock pot. Cut into pieces if need to fit in the bottom of your crock pot. (I have an oval crock pot so it wasn’t necessary to cut the celery and carrots.)
- Pour the soup into the bottom of the crock pot along with ½ can of water.
- Place roast in the crock pot on top of the vegetables. Cook on low for 10 hours.
- Slice or shred roast removing and big pieces of fat. Serve with some of the juice remaining in the pot or use the juice to make gravy and serve with the roast.