- 3 lb boneless beef chuck roast, cubed
- 1 tsp extra virgin olive oil
- 1 tbsp Italian seasoning (I like Penzey’s)
- 1 tsp salt (you’ll likely want to add more)
- 1 1/2 clove of garlic – minced
- 1/2 cup black olives (optional)
- 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup beef broth
- 1/2 cup fresh, peeled pearl onions
- 1 cup sliced porcini or baby bella mushrooms
- 2 tbsp flour
- 1/2 cup water
If you are tired of the standard, classic beef stew and pot roast recipes, give this one a try. I got the basis of the recipe from Taste of Home, but I tweaked it a bit and added some things. It’s a little more labor-intensive, but it is totally worth it.
Brown the meat in a skillet. You’ll probably have to do it in a couple of batches. Drain it on a paper towel and transfer all of it into the crock pot (hopefully you’re working with a 5 or so quart crock pot). Shake the Italian seasoning and salt over the beef. Throw in the garlic, and put the mushrooms, sun-dried tomatoes, and olives, and add the broth and the onions. Cover and cook on low for 8 hours – make sure you get the meat nice and tender.
After the meat is cooked, spoon the solid pieces of the dish onto a serving platter and cover with tented foil to keep it warm. Pour all the juices into a saucepan. If there is any fat floating at the top, skim it off with a spoon or dab it with a paper towel.
Combine the flour and water and make a roux. You might need to add flour or water to get the right consistency, which is a buttermilky texture. You should have the cooking juices on high. Stir the roux into the cooking juices and bring to a boil. Continue to stir until thickened. Bam! Gravy! Pour that over the whole lot and chow down.
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