Big Sky Montana Slow Cooker Roast

Montana Slow Cooker Roast–a crockpot meal meal loaded with juicy beef, carrots, potatoes, mushrooms, and a delicious homemade gravy.

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Montana Slow Cooker Roast

There are some recipes that just make the house smell amazing all day, and this is definitely one of them! Greg and I both loved how tender the beef turned out. The gravy was savory and rich but not heavy. Everything cooks together in one slow cooker. If you’re looking for a classic Sunday dinner that you can get going in the morning and enjoy in the evening this one is hard to beat. (This recipe is adapted from Montana slow cooker roast on Just A Pinch).

Ingredients/Substitution Ideas

• Vegetable oil–or canola, olive oil
• Chuck roast–or chuck steak
• Flour
• Kosher salt
• Black pepper
• Butter
• Onion–or shallot
• Mushrooms
• Garlic–or garlic powder (about 1 teaspoon)
• Tomato paste
• Beef broth–or Better Than Bouillon mixed with water
• Celery
• Carrots
• Russet potatoes–or Yukon Gold potatoes
• Bay leaf–I buy them in the bulk bins at Winco for cheap

Steps

Heat a pan over medium high heat. Pat the 2 Tbsp of flour on the roast and sprinkle the roast with kosher salt and pepper. Add the oil into the pan and swirl around. Add the roast to the pan and sear on both sides (about 5-7 minutes on each side). Place the roast to the slow cooker.

Add the butter into the pan and let it melt. Add in the onions and mushrooms. Saute for 4 minutes. Stir in the garlic and tomato paste. Transfer to the slow cooker.

Pour the broth into the slow cooker. Add in the celery, carrots, potatoes and bay leaf. Sprinkle a little salt and pepper over the potatoes.

Cover and cook on low for 6-8 hours, or until beef is tender. 

Serve roast and potatoes with the gravy on top. 

Notes/Tips

• Serve with corn and green beans.
• Baby carrots can be used instead of peeling and chopping whole carrots.
• Don’t skip browning the roast. It adds a lot of flavor to both the meat and the gravy.
• If your chuck roast has a large fat cap, trim some of it off before cooking.
• If you’d like a thicker gravy, remove the roast and vegetables when they’re done cooking and whisk a cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water) into the slow cooker juices. Cook on HIGH for about 10-15 minutes until thickened.
• Taste the gravy before serving and add more salt and pepper if needed. Chuck roast can handle a generous amount of seasoning.
• I used my 6 quart Ninja slow cooker. I like this slow cooker because it has a stovetop function that allows me to do the sauteing steps directly inside the slow cooker.
• To make this gluten free use a gluten free flour blend.
• Store leftovers in an airtight container* in the refrigerator for 4 days.
• Other recipes you can make with bay leaf are Slow Cooker Buttermilk Mashed Potatoes and Instant Pot Chicken Noodle Soup.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.