Ingredients
1½ lb chuck roast, tri-tip roast, eye of the round roast, or top round roast
½ lb carrots, diced
1 medium yellow onion, diced, roughly 4 oz
1 stalk celery , diced, roughly 3 oz
2 cups water or beef broth, plus more as needed
1 cup long grain rice
1 cup prepared gravy
Salt & ground black pepper, to taste
1½ tbsp Olive oil
Preparation
Heat your olive oil on a cast iron skillet over medium heat.
Season your preferred beef roast with salt and pepper before adding it onto the pan. Sear each side for 5 minutes or until you get a nice brown coating over the meat.
Transfer the meat to a slow cooker and add in your gravy
Cover the slow cooker and let it cook for 3 hours on low heat.
Add in the vegetables into the pot. Mix to combine. If the liquid lessened while cooking, add in a few more cups of water or broth
Continue to cook on low heat for another hour, until meat is tender & vegetables have cooked through
Drain the juice from the slow cooking of the pot roast. Set aside the pot roast & vegetable in a warm area.
Cook the rice according to package directions, using the juice from the cooking of the pot roast. Add more water or broth as necessary to be able to cook the rice properly.
Serve together
