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Slow-Cooked Beef Roast with Potatoes, Carrots and Gravy
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Slow-Cooked Beef Roast with Potatoes, Carrots and Gravy

8 h 20 minServes 4Nutri-Score D€
from @chambersandcharm44 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • baby potatoes (washed, left whole)Produce700 g
  • celery (stems, leaves removed, washed)Produce3 pieces
  • carrots (diced)Produce4 pieces
  • London broil beef roast (lean cut, left whole, not seared)Meat900 g
  • au jus seasoning packetPantry1 piece
  • brown gravy mix (tablespoons, about one packet)Pantry3 pieces
  • ranch seasoning packetPantry1 piece
  • waterOther240 ml
  • butter (one stick)Dairy113 g

per serving

Nutrition

623kcal

Carbs
33 g
Proteins
50 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Kitchen scissors
  • Colander

step by step

Method

  1. Preheat the slow cooker well

    • Remove the aluminum pot from the thermowell and turn the well knob on to preheat.
    • Let it heat for about 7 to 8 minutes while preparing the food.
    Step 1

  2. Prepare the vegetables

    • Wash the baby potatoes and leave them whole.
    • Cut the leaves off the celery stems and wash them.
    • Dice the carrots.
    Step 2

  3. Layer the pot

    • Place the potatoes in the bottom of the pot.
    • Add the celery stems and the diced carrots.
    • Set the beef roast on top of the vegetables without searing it.
    Step 3

  4. Add seasonings and gravy

    • Sprinkle the au jus, brown gravy mix and ranch seasoning over the roast.
    • Pour in the water and place the butter on top.
    • Mix everything together so the seasonings form the gravy.
    Step 4

  5. Cook all day

    • Put the lid on the pot and lower it into the preheated well.
    • Turn the gas off; the insulated well keeps cooking all day.
    • Remove the pot at dinnertime, still steaming, and serve with rice.
    Step 5
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