Slow Cooker Pot Roast in Onion Gravy with Potatoes and Baby Carrots

Slow Cooker Pot Roast in Onion Gravy with Potatoes and Baby Carrots
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 453.9
  • Total Fat: 31.5 g
  • Cholesterol: 98.4 mg
  • Sodium: 155.9 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Slow Cooker Pot Roast in Onion Gravy with Potatoes and Baby Carrots calories by ingredient
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Introduction

Adapt this recipe for the weight count of the beef brisket you purchase to cook. I used a small brisket that weighed 1.42 pound (22.72 ounces) which made five, 4-1/2 ounce servings of meat, and one fifth of the gravy with potatoes, carrots. For larger cuts of meat, add another onion and another cup of vegetable low sodium broth.

Leftover onion gravy can be repurposed as French Onion Soup.
Adapt this recipe for the weight count of the beef brisket you purchase to cook. I used a small brisket that weighed 1.42 pound (22.72 ounces) which made five, 4-1/2 ounce servings of meat, and one fifth of the gravy with potatoes, carrots. For larger cuts of meat, add another onion and another cup of vegetable low sodium broth.

Leftover onion gravy can be repurposed as French Onion Soup.

Number of Servings: 6

Ingredients

    Lean Boneless Beef Brisket (about 1-1/2 pounds see note above)
    .5 tsp Pink Himalayan Sea Salt
    0.5 tsp Black Pepper (Ground)
    10 oz (1 large) Sweet Onion, peeled and diced
    2 cups Low Sodium Vegetable Broth
    300 gram(s) (2 large) Yukon Gold Potatoes, washed and cut in bite size pieces
    Baby Carrots, raw (about 9 little carrots)
    1 tbsp Extra Virgin Olive Oil

Tips

Adapt this recipe for the weight count of the beef brisket you purchase to cook. I used a small brisket that weighed 1.42 pound (22.72 ounces) which made five, 4-1/2 ounce servings of meat, and one fifth of the gravy with potatoes, carrots. For larger cuts of meat, add another onion and another cup of vegetable low sodium broth.

Leftover onion gravy can be repurposed as French Onion Soup.


Directions

Using 2 skillets or non stick pans and a Slow Cooker

Salt and pepper the beef brisket both sides, then sear the beef over medium high in one of the pans, until browned eash side, about 10 minutes total.

Meanwhile, in the second pan, heat the olive oil with the diced onions mixed in. Brown the onions for the 10 minutes while you are searing the beef brisket in the first pan.

Using rubber spatula, transfer the onions and oil into the slow cooker pot. Place the beef brisket on top of the onions. Pour the 2 cups of vegetable broth along the sides of the beef brisket into the slow cooker pot.

Cook on Low Setting for 8 hours.

Remove the beef brisket to cool a little, leaving the onion gravy in the pot. Slice the beef against the grain, lengthwise on the beef, into 1/8 to 1/4 inch wide slices.

Put the raw cut potatoes and raw whole baby carrots into the slow cooker, then add the beef brisket back into the pot of gravy.

Set the Slow Cooker to the High setting, and cook again until potatoes and carrots are tender, about one more hour.

Serving Size: Makes five, 4-1/2 ounce servings of meat, and one fifth of the gravy with potatoes, carrots

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