Crock Roast

Servings 4 servings


  • 2 pounds beef chuck roast whole
  • 1 tablespoon olive oil
  • 4 cloves garlic sliced
  • Salt and pepper to taste
  • Juices from roast
  • 1 tablespoon cornstarch
  • 4 tablespoons water or milk
  • Salt and pepper to taste


  • Rinse pot roast and pat dry.
  • Heat the oil in a skillet over medium-high heat; brown meat on all sides; transfer to a slow cooker, fat side down.
  • Lay garlic slices on top of beef; sprinkle lightly with salt and pepper.
  • Cover and cook on low heat setting for 4 to 5 hours, depending on the shape of the roast.
  • Check for tenderness, then transfer roast to a cutting board.
  • Skim all visible fat from the top of the slow cooker juices, then transfer liquid to a saucepan over medium heat.
  • Dissolve cornstarch in water or milk; add to saucepan and cook, stirring until thickened.
  • Salt and pepper to taste. Serve roast with gravy drizzled over the top.


SERVING SUGGESTION: Steamed Brussels sprouts (halved lengthwise) tossed with butter and a dash of nutmeg, and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
GLUTEN FREE: Instead of cornstarch, use arrowroot powder.
NUTRITION: Per serving: 485 Calories; 35g Total Fat; 36g Protein; 3g Carbohydrate; Trace Fiber; 131mg Cholesterol; 115mg Sodium Food Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat
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