Slow Cooker Roast Beef Dinner
Slow Cooker Roast Beef, No Flour Gravy and Slow Cooker Vegetable Medley
This is a bunch of things together, but each is great on its own or paired with other stuff. The medley has tomatoes, so don’t go nuts on it if you’re slow carbing.
Servings: 5 serving
Ingredients
- 2 carrot roughly chopped
- 1 large onion quartered
- 3 tbsps chopped garlic
- salt
- pepper
- 2 cups beef broth
- 2 zucchini chopped
- 3 carrot large , peeled and chopped
- 1 onion medium , diced
- 28 oz diced tomatoes drained
- 1 cup beef broth
- salt
- pepper
- 2 tbsp chopped garlic
- 1 onion chopped
- 2 carrot peeled and chopped
- 1/2 cup red wine
- 3 tbsp chopped garlic
- 500 - 900 ml beef broth
- 1/2 cup butter
- 1/2 can lentils
Instructions
- Rub the roast with salt and pepper
- Throw everything but the roast into the slow cooker and put the roast on top
- slow cook on high for 4-6 hours til the meat can come apart easily
- Throw everything in the slow cooker and cook on high for 3-5 hours or until carrots are soft
- sautee the onions, carrots and garlic in the butter and red wine
- when the red wine is almost gone add in the lentils and cook another 5 minutes, stirring frequently
- dump everything into a blender and blend on low, adding in the beef broth slowly until the gravy reaches a consistency you like
