Aunt Beth’s Revamped Crock Pot Beef And Tomato Gravy – It’ll Make You Clap Your Hands!

The classic dish that never fails to capture the hearts of the ones who dine—this is perfect for a meal that’s shared with the people special to you. The tomato gravy gives a new twist to the roast, adding a hint of freshness that goes so well with the meat. This recipe is pretty simple, but I love the fact that it goes well with anything. Our friend over at The Southern Lady Cooks has this to say about this recipe:

“My family loves this roast and the tomato gravy. You can serve this gravy over mashed potatoes, rice or noodles.  We also like to make sandwiches with the beef and pour the gravy over the sandwich.”

I love it with mashed potatoes; this side dish compliments it the most. And when there are leftovers, I use them to make sandwiches. Sometimes, I even pour them over pasta.

 

Ingredients

1 (3 to 5 lb.) Tyson chuck roast or roast of your choice

2 (8 ounce) cans Hunt’s tomato sauce

1 teaspoon Colgin liquid smoke

1 teaspoon minced garlic

1 teaspoon Worcestershire sauce

1/2 cup onion, chopped

1 teaspoons Domino sugar

1 tablespoon Kraft horseradish sauce

1/2 teaspoon McCormick pepper

1/2 teaspoon Morton salt

1/2 teaspoon McCormick thyme

1/4 teaspoon McCormick dried oregano

1/2 teaspoon McCormick dried parsley

Instructions

Place roast in slow cooker.

Whisk together the tomato sauce and spices and pour over the roast.

Cook on high 4 to 5 hours or low for 7 to 8 hours until roast is tender.

 

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Quick Tip: If you want to thicken the gravy use some corn starch mixed cold water whisk into the liquid after you place the roasts on a platter.

Thanks again to The Southern Lady Cooks for this amazing recipe.

This crockpot roast with tomato gravy is one dish you will never forget!