Slow Cooker Peppered Beef with Gravy – a delicious recipe with Mixed Pepper, Balsamic Vinegar, Soy Sauce, Worcestershire Sauce, Water, Cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rub the roast all over with the mixed pepper blend, pressing it into the meat.
2
Place the roast in the slow cooker.
3
Add the balsamic, soy and Worcestershire sauce.
4
Add a little water if you feel you need more liquid in your slow cooker, depending on the size of it and/or your roast.
5
Turn the slow cooker on low and cook for 8-10 hours.
6
Meat should be extremely tender and falling apart.
7
Remove the roast and let rest while you make the gravy.
8
For the gravy, drain all of the liquid from the slow cooker into a medium sauce pot using a strainer so that no loose pieces of meat or fat are in the gravy.
9
Heat over medium heat.
10
Mix the cornstarch with a little water and stir into the gravy pot and heat through until thickened.
11
Pour over sliced meat.
12
Note: the gravy is strong so you shouldnt need too much.
175
kcal
Calories
1
g
Fat
24
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3- 1/2 pounds Bottom Round Roast, 3 Tablespoons Mixed Pepper Grinder Or Coarse Steak Seasoning, 3 cups Balsamic Vinegar, 2 cups Soy Sauce, and more.
Yes, Slow Cooker Peppered Beef with Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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