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Slow Cooker Roast Beef, No Flour Gravy and Slow Cooker Vegetable Medley

Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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