- 2 (12 ounce) jars beef gravy (such as Heinz®)
- 3 cups water
- 1 tablespoon dried thyme, divided
- 1 tablespoon dried rosemary, divided
- 1 tablespoon dried sage, divided
- 1 tablespoon onion salt, divided
- 1/8 cup extra-virgin olive oil
- 1 (3 pound) boneless beef chuck roast
- Pour the gravy into a slow cooker, and mix with water until smooth. Stir in half the thyme, rosemary, sage, and onion salt.
- Mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. Rub the paste all over the beef roast, and place the roast into the gravy. Place the lid on the slow cooker, and set to low setting.
- Cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.
03/15/2017
recipepes.com
Simon and Garfunkel Pot Roast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
