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Arlene's Southern Roast

There’s nothing like cozying up with roast on a chilly day. It’s simple, but don’t let it fool you - it’s delicious! This recipe is special to me because it’s from my Granny. She passed away in 2013, so using one of her recipes is a way for me to feel connected to her and keep her spirit alive. I hope you love this roast as much as I do! -Katy

Prep Time 10 minutes
Cook Time 4 hours
Servings 8 people
Author Team LIY

Ingredients

  • 1-2 lbs Chuck Roast
  • 1 tbsp Olive Oil
  • 1/2 cup Water
  • 1 1/2 cup Beef Broth [low sodium or regular]
  • 2 pkg. Brown Gravy [low sodium or regular]
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1/2 tsp Sea Salt [optional]
  • Pepper to taste
  • 7-8 Small Yukon Potatoes [cut in half or quarters]
  • 5 Large Carrots [cut into 1/2 inch pieces]

Instructions

  1. Heat olive oil in a large pan on medium to high heat.

  2. Season the meat with a sprinkle of garlic powder and pepper then sear it in the pan until the outside is brown on both

  3. Cut the potatoes in half and the carrots into ½ inch pieces and throw both into the crockpot.

  4. Put your two packages of brown gravy mix into the crockpot.

  5. Next, add in your water, beef broth, onion powder, garlic powder, and salt.

  6. Stir and cook on high for approximately 4 hours. Then turn on low for another 2 hours or as long as you’d like. Enjoy!