Slow Cooker Chuckwagon Roast and Vegetables

The original recipe is from the 1989 All American Brand Name Cook Book. I made changes to the original recipe and adapted it for the Slow Cooker. It's one of Marty's favorites - he loves the gravy! Depending on your Slow Cooker you maybe able to do all the steps in the Cooker. I use a Cuisinart MSC-800 Cook Central 4-in-1 Multi-Cooker, 7 quart.
Slow Cooker Chuckwagon Roast and Vegetables
Slow Cooker Chuckwagon Roast and Vegetables

PREP TIME

20

minutes

TOTAL TIME

680

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

680

minutes

SERVINGS

8

servings

Ingredients

  • 1 31/2 to 4

    pound beef chuck roast

  • 3

    tablespoons of canola oil.

  • 3

    tablespoons flour

  • 1

    cup buttermilk

  • 1

    cup water

  • 4

    beef bouillon cubes

  • 1/2

    teaspoon dried thyme

  • 2

    medium onions cut into wedges

  • 4

    cups carrots, cut into 2 inch chunks (or whole baby carrots)

  • 4 to 5

    medium red or yellow potatoes cut into 2 inch chunks

  • salt and pepper

Directions

Lightly season the roast with salt and pepper. In the Slow Cooker or a large skillet over medium-high heat, brown roast in oil on all sides. Remove roast to dish, reserving drippings. Add flour to drippings in cooker or skillet and cook for 3 minutes, stirring occasionally until smooth. Add the bullion cubes and stir. Slowly stir in buttermilk, water, and thyme. Cook and stir until bouillon dissolves and mixture thickens slightly, about 10 minutes. Add potatoes and carrots and coat with gravy. Place roast on top of vegetables and push down into potatoes and carrots. Sprinkle onions over all. Spoon some gravy over roast and onion. Cover and cook on low setting for 8 to 10 hours or until fork tender. Calories: Chuck Roast = 64 per ounce Gravy = 100 per 1/2 cup Red Potatoes = 60 per 1/2 cup Carrots = 83 per cup

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