Crock Pot Beef Roast and Gravy

There are few meals that Cody and I love equally. This just so happens to be one of them.

I normally like a good balance of meat versus side, usually incorporating odd flavor combos and spice 🔥 Cody likes hearty, comfort meals that include lots of meat and starches!

This roast is made in the crock pot (my favorites always are), and alllllmost completely "homemade". Meaning I only add a beef bouillon cube versus adding in canned or powdered soup packages.

I've tried making this roast other ways with the "shortcuts", and I just prefer my way 💁🏻‍♀️ Luckily in my kitchen it's literally my way or the highway. And I love it. 😉

I often serve this roast either 2 ways - either with mashed potatoes and veggies or black eyed peas and rice. You can't go wrong with either!

For size and seasoning reference -

Please note that I have written this recipe for a 2 pound roast. You will be safe using the same measurements for a ½ pound either way, but any more I would adjust the seasonings. I know it's hard to find exactly a 2 pound roast at the grocery store, so don't fret if it's not exact! This recipe is flexible.

Cut of meat -

I typically get the round tip roast cap off for this roast. Because it is cooked for so long, this cut of meat that lacks marbling can get tender overtime with minimal fat. You can definitely use a fattier roast, but I prefer this cut! At my grocery store, these are easy to find because they are wrapped in netting to help maintain the shape. A 2 pound roast is usually somewhere between $16-20. It's not the cheapest meal I make, but it's SO worth it!

Crock Pot Roast Beef and Gravy

• 2 pounds roast (round tip roast cap off)
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried onion flakes
• 1 teaspoon dried garlic flakes
• Water (see below for how much)
• 1 cube beef bouillon (enough to make one cup of beef broth)
• 1 tablespoon worcestershire sauce
• 2 tablespoons corn starch

1. Pat roast in paper towels to dry and then coat roast in salt and pepper and press lightly to help stick to the roast.
2. Add vegetable oil to the crock pot (if your crock pot can sear meat) and sear on hight heat for 10 minutes, flipping after 5. If your crockpot cannot sear meat, just sear on a skillet on medium-high heat for the same amount of time and then add to the crockpot.
3. Set the crockpot to low for 6 hours and add dried onion and garlic to the top of the roast and then cover and walk awayyyy
4. After 6 hours, take the roast out of the crockpot and shred. I like to turn it over and start shredding from the bottom, it just falls apart!
5. Take the liquid remaining from the crockpot and pour into a 2 cup measuring cup.
6. Fill the rest of the measuring cup with water to have a total of 2 cups liquid (I usually have to add around 1 cup)
7. Add in the beef bouillon cube, Worcestershire sauce, and cornstarch and whisk vigorously for 1 minute until fully incorporated. Add back to the crockpot.
8. Add meat back to the crockpot and mix with the gravy.
9. Let the roast beef and gravy cook on low for another 30 minutes and then serve with rice, black eyed peas, and green beans!