This recipe is super easy to make and reminds me of Sunday lunch after church growing up.
- Chuck Roast (size of your choosing – mine was a 2 lb roast)
- Small potatoes
- Salt & Pepper, to taste
- All-Purpose Flour, for gravy
- Colorful salad with a “bright” dressing, like Italian
- Any other contrasting sides you like
- Heat a non-stick skillet or cast iron skillet over medium-high heat. Add unsalted butter and let it melt.
- Season all sides of the roast, then sear all sides in the skillet. This will take about 4-5 minutes per side. It will have a nice dark-brown color and will smell AMAZING.
- Transfer roast to slow cooker.
- Sprinkle ground pepper over the roast.
- Add your potatoes, season with salt and pepper.
- Cover slow cooker, turn on LOW setting, allow to cook for 7-8 hours.
- Remove potatoes and roast from slow cooker.
Make the gravy
- Leave the juices in the slow cooker and slowly whisk in (or spoon in) small amounts of flour until you achieve the thickness you like. I prefer a thicker gravy so I add over 1/4 cup of flour, but you may like yours runnier. It’s personal preference. Also, if you’ve seasoned your meat and potatoes appropriately you shouldn’t have to add any salt or pepper to your gravy.
- Grab a ladle and fill a bowl or a gravy boat with your gravy.
Now you’re ready to serve it!
- Plate a slice of roast and some potatoes, add your salad and Italian dressing, pour some gravy over your roast and potatoes, and you’ve got yourself a hearty Sunday supper.