An easy pot roast crockpot recipe. Tonight, I made GF Yorkshire Pudding using the liquid remaining after cooking all day. Yorkshire pudding is the best side dish to ever accompany a roast!
GF Pot Roast
3 lb. beef roast
1 onion, quartered
5 brussels sprouts, ends chopped off
2 carrots, sliced in half then chopped into 1 inch pieces
2 celery sticks, sliced into 1 inch pieces
2 potatoes, peeled and diced into 1 inch pieces
2 garlic cloves, minced
5-6 sprigs of thyme
1 Tbsp savory
1 Tbsp olive oil
1 Tbsp red wine vinegar
Place all the veggies in the crockpot. Place the roast on top then salt and pepper each side. Then season the top of the roast by spreading garlic, thyme, and savory on it. Then, drizzle olive oil and vinegar on top of the roast. Cook on low for 8 hours.
Slice roast 1/4 inch or thinner to serve. With veggies alongside. Make gravy and Yorkshire Pudding out of pan drippings and liquid if desired.
GF Beef Gravy
All remaining liquid and pan drippings
1 tsp salt
1/2 tsp pepper
1/2 cup cold water
2 Tbsp corn starch
Strain liquid into a pot and heat over medium high heat and add salt and pepper. When heated through and very near to meal time, shake corn starch and cold water together in a tight tupperware until fully dissolved. Slowly pour in corn starch water into pan drippings while constantly whisking. add only a tablespoon or so of cornstarch mixture in at a time. Over time, gravy will thicken. Remove from heat when at desired consistency.
Serve over meat.