Flavorful, slow-cooked, tender beef, smothered with thick, rich gravy. It doesn’t get any more comfort-food than that! I usually make this recipe with beef chuck roast, but it also works well with rib eye roast. Strangely, the exact same cooking time also applies for larger roasts – I’ve made the same recipe with 2, 3 or 4 pounds of roast, always cooking on low for 8 hours, and regardless of the size of the roast, it turns out perfect. If you do have a larger roast, just use more salt and pepper and sear for a little longer.
To quickly thicken the sauce, allow it to boil and then sprinkle a tablespoon of flour and keep whisking until it thickens. If you prefer to avoid flour, keep the cooked roast warm and reduce the sauce by boiling, as outlined below.
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