Thursdays Are For Cooking….

| September 19, 2019

Baby red potatoes

This recipe, which lets you take advantage of the slow cooker’s convenience, comes from Yellow Bliss Road (Kristin).

She uses full-sized russets, but if you can find baby potatoes like those baby reds in the photo, they’ll do well in this, also.  This comes up as something perfect for a long, chilly weekend.  Add some good crusty bread and fresh butter, and a dessert that you can linger over, and you’re home. I can’t think of a better thing to meet when you come in from raking and mulching leaves and watching the geese in one of their training flights, than the scent of roast beef.

Basic Slow Cooker Roast Beef


  • 2-3 pound chuck roast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 large yellow onion cut into large pieces
  • 2 pounds russet potatoes peeled and cut into 2-inch chunks
  • 1 pound carrots peeled and cut into 2-inch pieces
  • 2 cloves garlic minced
  • 2 cups beef broth or stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh minced parsley


  1. Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
  2. Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
  3. Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
  4. Cover and cook on low 8-10 hours or on high for 5-6 hours.
  5. Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
  6. Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.


To make a gravy without cornstarch:

  • Melt 3 tablespoons of butter (preferably unsalted) in a medium saucepan, then whisk in 3 tablespoons of flour and cook for 2-3 minutes or until it’s golden in color. Pour in the beef juices from the crockpot (strain them first so you’ll have a smooth gravy) and whisk to combine. Bring the gravy to a simmer and let it bubble for about 5-7 minutes or until it’s thickened. Taste the gravy before adding any seasonings.
  • You are free to adjust the seasonings to your personal taste and needs. I like lots of gravy. Gravy is in its own food group on the food chart, y’know.

Category: Economy

Comments (9)

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  1. 5th/77th FA says:

    There is a porked orasted beast a percurlating lowly as we speak. The chilli crockett pot finished up this am. Had a heaping taste for dinner a little while ago. Right tasty too. We having a cold snap right now, not going to get over about 89 today, and very pleasant over the weekend.

    Been using your pro tip on coating and browning the beast before crock potting it. Helps with the gravy thickening and adds that “outside slice” crunch. Good stuff.

    “Gravy is in its own food group…” ^Word^ ‘Specially when there is a platter of buttermilk cat heads on the side.

    Thanks for the post Mi’Lady!

  2. AW1Ed says:

    You’ll also need at least three cups of red wine. One for the pot and two for the cook.

    This recipe will work well in a pressure cooker and be done in an hour or so, prep to serve.

    Thanks, Ex.

    • ninja says:

      Ex, Ed and 5th:

      Does 1 1/2 teaspoon equal a pinch, that is, a pinch of salt?


      • AW1Ed says:

        Who measures? A pinch, depending on hand size, is between 1/16 and 1/8 teaspoon.

        Culinary Lore

        • ninja says:


        • 5th/77th FA says:

          Measure? ninja we just sprinkle til the spirits of our ancestors whisper “That’s enough child.”

          And don’t let ‘Ed’s measurement of the wine fool you. He adds the # of cups it takes to make the cook happy as the cooking is ongoing. It’s the Justin Wilson in him coming out.

          • AW1Ed says:

            Hoo-Weee! I’m glad for you to see me I gar-un-tee.
            I can do a gumbo or jambalaya that’ll make you think you’re in the bayou- the secret is getting the roux just right. But..

            …actually more of a Jeff Smith, the Frugal Gourmet’s style. Before his show was shut down over some nasty accusations, that is.

            • 5th/77th FA says:

              Had noticed the Jeff style on your dishes, thought that was what you were influenced by, didn’t think you did too much galloping on your gourmeting.

              War story alert… TINS… There I was, minding my own business booth at the major retailer housewares show in Charlotte when Justin’s booth got set up right next to ours. Needless to say we had a very large time on those weekends. You think he loved to make the cook happy while cooking, you shoulda been around the hospitality suite after hours. Good Times.

      • Ex-PH2 says:

        Nope. 1 1/2 tsp of salt is what will fit in the palm of your cupped hand. AW1Ed has the “pinch” measure defined correctly.

        If you want less salt, go for the Mrs. Dash salt-free stuff. Lots of variety there, and plenty of flavor.