dinner, Main Dishes, Meatloaf, Beef & Pork, Recipes, Uncategorized

slow cooker pot roast with gravy over egg noodles

Is anyone else super cranky about this unbearably hot heat wave we’re having in the Midwest? I had all of these wonderful Halloween + fall decorating plans for this weekend but it seems ridiculous to get sweaty while hanging my twinkly purple Halloween lights. Le sigh. So while I can’t quite fall it up outside, I can still pretend inside in my air conditioning. 😀 I made chicken and dumplings for my pals last night and last week whipped up my favorite slow cooker pot roast that is oh so yummy.

So light up a fall harvest yankee candle and let’s get this fall show on the road. Here’s some inspo to get you in the mood:

Alright, onto the POT ROAST!

Cook time: 6-8 hours
Servings: 6

3-3.5 lb chuck roast
1 chopped onion
1 1/2 cups small red potatoes, chopped to be bite-sized if needed
1 1/2 cup baby carrots (or 3 chopped carrots)
1 can cream of mushroom soup
1 can beef consommé
3 garlic cloves, minced
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tsp salt
1/2 tsp fresh ground black pepper
1 cup frozen peas
1 bag extra-wide egg noodles

For Gravy:
3 cups stock from crock pot
3 tbs butter
3 tbs flour

Set the crock-pot to low and place the roast, carrots, chopped onions, and potatoes into the crock-pot with the fresh herbs.

In a separate bowl, mix the two cans of soup together with the minced garlic and salt & pepper. Pour over the meat and veggies and stir a bit. Let this cook for at least 6 hours, but okay to let cook longer if you set in the morning before work, it’ll be awesome when you get home.

Add the frozen peas 30 minutes before you’re ready to eat.

When the roast is about done, cook the pasta until al dente. While the noodles are cooking away, get started on the gravy. Remove three cups of the liquid from the crock-pot and set aside. In a large sauce pan melt the butter, then add the flour to make a roux. Whisk the butter and flour together and slowly add in the liquid while whisking. Cook on a low simmer for about 5-10 minutes until thickened. Taste for seasoning, adding salt + pepper if needed.

To serve, top the egg noodles with the pot roast, veggies, and lots o’ gravy. Woo!

14 thoughts on “slow cooker pot roast with gravy over egg noodles

  1. Glad you like peas! Breaking in my new crock pot with this goodness right now since the weather is finally cooperating ~ can’t wait!

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