Ingredients

The following ingredients have 5 Servings
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 lbs eye round roast
  • 3/4-1 lb red potatoes (washed, skin left on, quartered)
  • 1 1/2 cups carrots (cut into 2" pieces)
  • 2 medium onions (cut into wedges)
  • 3 celery stalks (cut in 1" diagonal pieces)
  • 3 cloves fresh garlic (sliced thin)
  • 1 bay leaf
  • 2 cups beef broth
  • 1/2 cup red wine
  • 1/4 cup flour or cornstarch if gluten-free ((optional))

Instruction

  • Heat oil in large skillet. Season meat with salt and pepper. Place in skillet over medium-high heat and brown roast on all sides.
  • Place half of the cut-up vegetables into the crockpot. Place meat on top. Scatter remaining vegetables around roast.
  • Add bay leaf, beef broth and red wine.
  • Cover and cook on low 8-10 hours or on high for 6-7 hours.
  • When the roast has about 30 minutes to go, prepare the gravy.
  • Mix flour with enough water to make a smooth liquid-y paste. Take a little of the beef broth from the crockpot and mix with the flour-water mixture to temper it. This will prevent any lumps from forming when adding it to the hot broth in the crockpot. Add to the crockpot and stir.
  • Replace the cover on the crockpot and finish cooking.
  • Remove roast to serving plate and place vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.