Wednesday, March 13, 2013

CrockPot Roast and Gravy

Today I had cut a shoulder roast in half (because we never eat all of it) and put half in the crockpot and half in the freezer.  After about 5 hours in the crockpot I checked on it and realized it wasn't tender yet, but was already getting a little dry.  I flipped it over and put the fat side down and cooked for about another hour.  I thought for sure this roast was a goner!  So here is what I did.


1.5 lb Shoulder roast
1 tsp Italian seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1 can Beef Broth
1/2 Onion Sliced
1/2 Cup Mushrooms chunked
1 TBS Minced garlic
3 TBS Butter

Add Roast, italian seasoning, garlic powder, onion powder, salt, and beef broth into the crockpot and turn on high.  Let cook for an hour on high and change setting to low.

About 1/2 hour before dinnertime saute the onions, mushrooms, and garlic in 1 TBS Butter until halfway soft.  Add juices from the roast to the onions and mushrooms.  Simmer for about 10 minutes.

Slice the roast (against the grain) into about 1/4 inch thick slices and add to the juices.  Simmer an additional 5-10 minutes and add the remaining 2 TBS of butter.  

If you like your gravy thicker, add either flour or cornstarch.

Serve with mashed potatoes.



  1. I love pot roasts and this looks wonderful. I like to find new recipes for roast. Thank you for sharing.

    We may have met by chance...but we become friends by choice.

    1. I am also always looking for new roast recipes and ways to cook it so it is tender. Thanks for looking and I hope you enjoy! I'm off to check out your blog...

  2. Mmm - looks delish! Thanks so much for sharing your amazing cooking skills at Project Inspired!!

    1. Thanks for visiting! I like this recipe so much that I have made it twice since this post!


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