Delicious Crockpot Roast
Delicious Crockpot Roast
Ingredients
For the Roast
- 4 pounds beef roast
- 2 tablespoons olive oil, for searing, plus more as needed
- 2 tablespoons seasoning, your preferred blend
For the Gravy Base
- 2 tablespoons butter
- 1 cup onions, chopped
- 1/8 cup all-purpose flour
- 5 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 package beef stew mix, such as McCormick
- 6 cups beef broth, up to 7 cups total
- 5 Mezzetta Golden Greek Peperoncini, peppers
Instructions
- 1
Thoroughly rinse the beef roast under cold water. Pat the roast completely dry with paper towels. This is crucial for a good sear.
⏱️ 3 min
- 2
Drizzle 2 tablespoons of olive oil over all sides of the roast. Season all sides of the roast generously with your preferred seasoning blend, including any fat caps, and rub it in thoroughly.
⏱️ 2 min
- 3
Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add a small amount of additional olive oil if needed to coat the bottom of the pan. Once the oil is shimmering, carefully place the seasoned roast into the hot pan.
⏱️ 2 min
- 4
Sear the roast for 2 to 3 minutes on each side, ensuring every side (including the ends) is deeply browned. This creates a flavorful crust. Remove the seared roast from the pan and set it aside.
⏱️ 10 min
- 5
Reduce the heat to medium. Add 2 tablespoons of butter to the same pan, allowing it to melt. Add the 1 cup of chopped onions to the pan and sauté, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 6
Sprinkle the 1/8 cup of all-purpose flour over the softened onions. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 7
Add the 5 smashed garlic cloves to the pan and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 8
Stir in the 1 tablespoon of tomato paste. Cook, stirring constantly, for 1-2 minutes to deepen its flavor and cook it down.
⏱️ 2 min
- 9
Pour in about 1/2 cup of beef broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Stir until smooth.
⏱️ 1 min
- 10
Add the entire package of beef stew mix to the pan. Gradually whisk in the remaining beef broth (you will use 6 to 7 cups total, including the initial splash) until the stew mix is fully incorporated and the sauce is smooth. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 11
Carefully transfer the seared roast to your Ninja Foodi Possible Cooker (or any 6-quart or larger slow cooker). Pour the prepared gravy base from the pan over the roast, ensuring it is mostly submerged. Add additional beef broth if necessary to barely cover the roast.
⏱️ 2 min
- 12
Add the 5 Mezzetta Golden Greek Peperoncini peppers to the pot for an extra layer of flavor.
⏱️ 1 min
- 13
Cover the slow cooker and cook on high for 3 to 4 hours, or until the roast is fork-tender. The exact cooking time may vary depending on your slow cooker and the size of your roast.
⏱️ 240 min
- 14
Once cooked, carefully remove the roast from the slow cooker and let it rest for 10-15 minutes before shredding or slicing. The gravy can be served as is, or you can remove the garlic cloves and peperoncini before serving. Optionally, if you have leftovers, you can cook them on low for 1 hour the next day to warm them up.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Delicious Crockpot Roast
For the Roast
- 4 pounds beef roast
- 2 tablespoons olive oil, for searing, plus more as needed
- 2 tablespoons seasoning, your preferred blend
For the Gravy Base
- 2 tablespoons butter
- 1 cup onions, chopped
- 1/8 cup all-purpose flour
- 5 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 package beef stew mix, such as McCormick
- 6 cups beef broth, up to 7 cups total
- 5 Mezzetta Golden Greek Peperoncini, peppers
Instructions
- 1
Thoroughly rinse the beef roast under cold water. Pat the roast completely dry with paper towels. This is crucial for a good sear.
⏱️ 3 min - 2
Drizzle 2 tablespoons of olive oil over all sides of the roast. Season all sides of the roast generously with your preferred seasoning blend, including any fat caps, and rub it in thoroughly.
⏱️ 2 min - 3
Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add a small amount of additional olive oil if needed to coat the bottom of the pan. Once the oil is shimmering, carefully place the seasoned roast into the hot pan.
⏱️ 2 min - 4
Sear the roast for 2 to 3 minutes on each side, ensuring every side (including the ends) is deeply browned. This creates a flavorful crust. Remove the seared roast from the pan and set it aside.
⏱️ 10 min - 5
Reduce the heat to medium. Add 2 tablespoons of butter to the same pan, allowing it to melt. Add the 1 cup of chopped onions to the pan and sauté, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 6
Sprinkle the 1/8 cup of all-purpose flour over the softened onions. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 7
Add the 5 smashed garlic cloves to the pan and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 8
Stir in the 1 tablespoon of tomato paste. Cook, stirring constantly, for 1-2 minutes to deepen its flavor and cook it down.
⏱️ 2 min - 9
Pour in about 1/2 cup of beef broth, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Stir until smooth.
⏱️ 1 min - 10
Add the entire package of beef stew mix to the pan. Gradually whisk in the remaining beef broth (you will use 6 to 7 cups total, including the initial splash) until the stew mix is fully incorporated and the sauce is smooth. Bring the mixture to a gentle simmer.
⏱️ 3 min - 11
Carefully transfer the seared roast to your Ninja Foodi Possible Cooker (or any 6-quart or larger slow cooker). Pour the prepared gravy base from the pan over the roast, ensuring it is mostly submerged. Add additional beef broth if necessary to barely cover the roast.
⏱️ 2 min - 12
Add the 5 Mezzetta Golden Greek Peperoncini peppers to the pot for an extra layer of flavor.
⏱️ 1 min - 13
Cover the slow cooker and cook on high for 3 to 4 hours, or until the roast is fork-tender. The exact cooking time may vary depending on your slow cooker and the size of your roast.
⏱️ 240 min - 14
Once cooked, carefully remove the roast from the slow cooker and let it rest for 10-15 minutes before shredding or slicing. The gravy can be served as is, or you can remove the garlic cloves and peperoncini before serving. Optionally, if you have leftovers, you can cook them on low for 1 hour the next day to warm them up.
⏱️ 15 min