Julia’s Crock Pot Roast With Mushroom Gravy

Julia’s Pot Roast With Mushroom Gravy

My sister is an amazing cook. She’s totally free-spirited and fluid in the kitchen, adding a little bit of this, tweaking a little bit of that, and barely ever touching a measuring apparatus. This fall-apart pot roast, prepared in a slow cooker, may be her first-ever recorded recipe. Good thing, too, because after you taste the tender meat and veggies in flavorful mushroom gravy, you’ll want to make it again and again.

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Julia’s Pot Roast With Mushroom Gravy


Yield: 6 to 8 servings

Cook Time: 10 hours

Ingredients:

Ingredients:

  • 2 cups fingerling potatoes (can substitute chopped russets)
  • 2 cups baby carrots
  • 2 ribs celery, chopped
  • 6 green onions, cut into 2-inch pieces (bulbs left whole)
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon ground black pepper, plus more to taste
  • 1 ½ teaspoons garlic powder
  • 1 (2 ½-pound) chuck roast
  • 3 sprigs fresh rosemary leaves, chopped
  • 2 bay leaves
  • 1 cup stock of choice

For the mushroom gravy:

  • ¼ cup all-purpose flour
  • 2 cups baby Portobello mushrooms, sliced
  • ½ teaspoon ground black pepper

Directions:

  1. Layer vegetables into a 4-quart (or larger) crock pot, potatoes first, then carrots and celery, then green onion bulbs. Reserve green onion greens.
  2. Stir salt, pepper, and garlic powder together in a small bowl and sprinkle over roast to cover completely, using your fingers to rub the spices into the meat. Place roast over veggies and cover with green onion greens. Top with rosemary and bay leaves.
  3. Pour stock over meat and vegetables. Turn crock pot to low and cook, covered, for 8 hours. Liquid should be about doubled. If not serving immediately, turn crock pot off and leave covered.
  4. To make gravy, use a slotted spoon to scoop veggies and meat out of the liquid and set aside. Pour broth into a deep skillet and turn heat to medium low. Slowly whisk in flour until evenly combined and thickened. Add mushrooms and black pepper and stir.
  5. Return meat and vegetables to the gravy, allowing to cook until mushrooms are tender and until everything is heated through, about an additional 5 minutes. Add more salt and pepper to taste and serve.