Ingredients
Scale
- 4 pound bottom round roast
- 1 small onion, sliced
- 2 cups beef broth
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 2 cups drippings
- 1 tbsp worcestershire sauce
- 2 tsp onion powder
- 3 tbsp cornstarch, + 6 tbsp water to thicken
- 1 pinch salt, to taste
Instructions
- Place sliced onions at the bottom of a 6-8 quart slow cooker.
- Mix salt, pepper, garlic powder, and thyme together, then season the roast by sprinkling the spice mix on all sides.
- Position the roast, fat side up, on top of the onions in the slow cooker. Gradually add beef broth around the roast.
- Cover with the lid and set to cook on high for 6 hours or low for 10 hours.
- To prepare the gravy, carefully scoop out 2 cups of beef drippings from the slow cooker and transfer them to a saucepan set over medium-high heat.
- Add worcestershire sauce and onion powder to the saucepan, stirring until the mixture begins to boil.
- In a separate dish, whisk together cornstarch and water until smooth, then slowly add to the boiling mixture, stirring until thickened.
- Remove from heat and serve the gravy over sliced roast, garnished with fresh parsley if desired.
Notes
Ensure the roast is well seasoned for maximum flavor.
Let the roast rest for a few minutes after cooking before slicing to retain juices.
For a richer gravy, consider adding additional seasoning or herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.