Slow Cooker Beef Pot Roast

Ingredients

4 (1 oz) packets McCormick Brown Gravy Mix
3 Tbsp corn starch
1 cup brewed coffee
8 oz red wine
1/2 cup reduced sodium soy sauce
3 Tbsp worcestershire sauce
8 large cloves garlic, minced
2 tsp freshly cracked, black pepper
2 Tbsp oil
3 lbs bottom round roast
1 large back carrots, peeled and roughly chopped
1 large, sweet yellow onion, roughly chopped
2 cups sliced portobello mushrooms

Directions

  1. In a large bowl, whisk together McCormick Brown Gravy Mix and cornstarch. Slowly whisk in coffee so there are no lumps. Then whisk in wine, soy sauce, worcestershire sauce, garlic and black pepper. Set aside.
  2. In a large heavy bottomed pot over medium high heat, add oil. Add meat and quickly sear on all sides. Transfer meat to slow cooker.
  3. Top meat with carrots, onion and mushrooms. Pour gravy mix on top and place lid on slow cooker.
  4. Cook on low for 8 hours.
  5. Remove roast from slow cooker, shred with forks. Stir gravy and vegetables to combine.
  6. Serve roast topped with gravy and vegetables over mashed potatoes.

 Tags
crockpot