Crock Pot Roast and Tomato Gravy

By msippigrl

Yummy chuck roast with a well-seasoned tomato gravy for homemade mashed potatoes or white rice.

Ingredients

• 1 (3 - 4 lbs.) chuck roast, trimmed of excess fat
• 1/2 cup chopped onion
• 1 teaspoon minced garlic (about 2 medium cloves)
• 2 (8 oz) cans Hunt's tomato sauce
• 1 cup beef broth (I used 1 tsp Wyler's beef bouillon granules dissolved in 1 c. boiling water)
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon liquid smoke (I used Colgin's Natural Hickory Original Flavor)
• 1 teaspoon sugar
• Scant 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon Tony Chachere's creole seasoning
• 1/4 teaspoon dried oregano
• 1/4 to 1/2 teaspoon dried ground thyme (I used a little more than 1/4 tsp)
• 1/2 teaspoon dried parsley flakes
• 1/4 cup all-purpose flour
• Salt, pepper, garlic salt to season meat, optional
• 1 - 2 tablespoons olive oil (I used EVOO)

Preparation

Step 1

Trim roast of excess fat then rinse and pat dry with paper towels.

In a mixing bowl, combine onion, garlic, tomato sauce, broth, worcestershire sauce, liquid smoke, sugar, black pepper, salt, creole seasoning, oregano, thyme, and parsley. Set aside.

Remove the cover from a 6-qt. crock pot and preheat on High setting.

If desired, season both sides of the roast lightly with garlic salt, salt, and pepper.
Preheat a large skillet over medium-high heat; add olive oil and stir around to coat evenly. Sprinkle about 2 Tbls. flour over one side of the roast (I smoothed it in with my hand) then brown that side in the skillet with the oil. While that side browns, sprinkle a little flour over the other side of the roast and smooth it in with your hand. Flip roast over and brown the other side. Transfer roast to the crock pot.

Pour tomato mixture over the roast, slightly lifting edges of roast to allow the liquid underneath it.

Place the cover on the crock pot and cook 4 to 5 hours on High setting, or until meat pulls apart easily with a fork.

To serve, carefully remove roast from crock pot to a serving platter using a wide spatula. Ladle the gravy over and around the meat. Pour any remaining gravy into a serving bowl to pass at the table. Serve with homemade mashed potatoes or cooked white rice.