Homestyle Pot Roast and Gravy
Steamed Peas and Crescent Rolls
Ingredients
- 2½ lb boneless bottom round roast
- 1 (16-oz) pkg baby carrots
- 1 (24-oz) bag baby Yukon Gold potatoes
- 2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ cup butter
- ⅓ cup all-purpose flour
- 1 (10.75-oz) can beef consommé
Instructions
- Season roast with salt and pepper and place in a 5- to 6-quart slow cooker. Arrange carrots and potatoes around roast; sprinkle with thyme, onion powder, and garlic powder.
- Melt butter in a skillet over medium heat. Add flour, and cook, whisking constantly, 2 minutes. Whisk in consommé, and cook 5 to 6 minutes or until thickened, whisking constantly. Pour over roast.
- Cover and cook on LOW 8 to 10 hours or until beef is very tender.
- Slice roast and serve with gravy and vegetables.
Side Dish Ingredients
- 1 (12-oz) pkg frozen peas
- 1 (8-oz) can refrigerated crescent rolls
Side Dish Instructions
- Steam peas according to package directions; season with salt and pepper to taste.
- Bake rolls according to package directions.
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