Roast with Savory Gravy
Time on High: 6 to 8 hours Time on Low: 8 to 10 hours This is an old Family favorite. It can be served for a family night comfort food meal or a 'guest are coming' dinner. The arrangement of the rice on the platter, the roast, sliced or shredded, in a pool made in the center of the rice with the sliced onion and garlic on top surrounded by the mushrooms and gravy make an awesome presentation that doesn't look anything like the typical Crock-Pot® meal.
1 to 2 Tablespoons olive oil or canola oil
1 Beef pot roast, 3 to 4 pounds (you want some visible fat)
Salt and pepper to taste
1/4 Cup flour
1 Medium onion, thinly sliced
3 Large cloves garlic, sliced
1 to 2 Large jars of button mushrooms drained
2 Tablespoon butter
1 to 2 jars (12 ounces) of beef gravy
Note: You can use pork instead of beef
You can use couscous instead of rice
Heat oil in large skillet, medium to high. Salt and pepper well, Dredge in flour. Sear on all sides until browned. Put in Crock-Pot®.
Add butter, mushrooms, and onions to the skillet. Cook until mushrooms are slightly browned, and onions are translucent. Add to Crock-Pot®. Pour 1/2 of gravy & garlic over top of roast. Cover & cook on LOW 8 to 10 hours, or until very tender.
Prepare Rice per instructions on box. Put Rice on a deep platter and make a pool in the center for the roast. When roast is done, shred roast with fork while still in it's juices. With slotted spoon put roast in pool of rice, remove mushrooms, onions, and garlic surrounding roast like a nest over bed of rice. Cover with foil and keep warm. Pour drippings into a saucepan (get it all, this is what makes jarred gravy taste home made), add remaining gravy and bring to a boil. Reduce to simmer for 3 to 5 minutes, or until desired thickness . Cover Roast and mushrooms with gravy & serve.