- 2 1/2 - 3 lbs. bottom round roast
- 2 cups water
- 2 beef bouillon cubes
- 1/2 tsp. cracked pepper
- 1/4 cup flour
- 1/2 tsp. salt
- 3/4 cup water
- Cut roast into 6-8 pieces and place in slow cooker. Add water and bouillon cubes. Sprinkle with pepper.
- Cover. Cook on High for 2 hours. Reduce heat to Low and cook for 4-5 hours, or until meat is tender.
- Dissolve flour and salt in cold water. Remove roast from cooker and keep warm. Stir flour paste into hot broth in cooker until smooth. Cover and cook on High for 5 minutes. Serve gravy with sliced roast beef.
Tip: Less tender, less expensive cuts of meat are better suited for slow cooking than expensive cuts of meat.
Shelley: Very delicious! Tasted really good with the gravy. Served with butternut squash and a baked potato.
Ryan: A tiny tiny bit dry, but the gravy really helped. Perhaps next time cut the time down to 4 hours (I did 4 1/2 hours this time).