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Crock Pot Roast, Veggies, and Gravy

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“A delicious and simple roast, with all the fixin's. It cooks all day in the crock pot. I would HIGHLY recommend using the Reynolds Slow Cooker Liners.”
9hrs 15mins

Ingredients Nutrition

  • 4 -5 lbs roast
  • 1 cup water
  • 14 cup florio marsala
  • 4 tablespoons butter
  • 1 ounce dry au jus sauce
  • 1 ounce dry beef gravy
  • 1 ounce dry ranch dressing mix
  • 12 ounces frozen corn
  • 12 ounces frozen carrots
  • 12 ounces green beans
  • 12 ounces frozen peas
  • 8 -10 petite red potatoes, diced
  • flour (as needed)


  1. In a bowl, mix the dry au jus, dry brown gravy, and dry ranch mix together. Set aside.
  2. Place the roast in the crock pot.
  3. Pour water and wine over the roast.
  4. Sprinkle all of the dry mix over top of the roast.
  5. Place butter on top of the roast.
  6. Turn crock pot on "low" for 9-10 hours. Set it and forget it! -- for 7 hours, anyway.
  7. Around the 7-hour mark, turn the roast over in the crock pot. Pour corn, green beans, carrots, peas, and potatoes over/around the roast. Set and forget for the remaining time.
  8. Once the time is complete, set out a sauce pan with a strainer on top of it. Remove vegetables from the crock pot with a ladle, pour into the strainer so the drippings are in the pan. Do this with all the remaining vegetables AND drippings. Pour the vegetables from the strainer into a separate dish to be served.
  9. Temp the roast to make sure it is AT or above 160°F. If so, remove the roast from the crock pot and slice.
  10. Take the drippings in the sauce pan and put over medium heat. Add 3 tablespoons of flour and whisk until smooth. Add 1 tablespoon of flour at a time until desired consistency is achieved. (Remember, the gravy WILL thicken as it cools!) Pour gravy over roast and vegetables -- yum yum!

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