Slow-Cooker Beef Roast with Bacon-Chili Gravy

Prep 15 min
Total 12 hr 15 min
Servings 8

Get this recipe started in your slow cooker and at day’s end you’ll have a tender beef roast with savory bacon-chili gravy ready and waiting. Lucky you!

By Betty Crocker Kitchens

Updated September 30, 2009

Make with

Gold Medal Flour

Ingredients

4

slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast
1/2

teaspoon garlic pepper
2

medium carrots, coarsely chopped
1

can (4.5 ounces) Old El Paso™ chopped green chiles
1/4

cup Progresso™ beef flavored broth (from 32-oz container)
1/4

cup chili sauce
1

tablespoon Gold Medal™ all-purpose flour

Steps

1

Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, until brown and crisp; remove from skillet with slotted spoon and drain on paper towels. Reserve bacon fat in skillet.
2

If beef roast comes in netting or is tied, do not remove. Sprinkle beef with garlic pepper. Cook beef in bacon fat in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
3

Spray 4- to 5-quart slow cooker with cooking spray. Place beef in cooker. Top with bacon and carrots. Mix green chiles, broth, chili sauce and flour in small bowl; pour over mixture in cooker.
4

Cover and cook on Low heat setting 10 to 12 hours.
5

Place beef on platter; remove netting or strings. Stir gravy in cooker; serve with beef.

The longer meat cooks in the slow cooker, the more tender it becomes. At the minimum cooking time, meat is easy to cut. At the maximum time, it’s perfect for shredding.
Round out this meal with corn muffins and a mixed-greens salad tossed with a fruity vinaigrette.
Save the gravy and any leftover beef for French Dip sandwiches. Layer the beef onto hoagie buns, and dip into the gravy.