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CrockPot Recipes for those of us always on the go
- Thread starter mikaty9
- Start date
The Ironic Chef
New member
Crock Pot Roast With Tapioca Gravy
I ended up making a pot roast in the crock pot for our Christmas dinner. I was interested in finding out how Minute Tapioca would work for a gravy. I wasn't disappointed in the least The gravy went very well over Yorkshire puddings and mashed potatoes. Uh Oh, more carbs..
For the roast I seasoned it with salt and pepper, a pinch of garlic powder, then browned it . I soaked 6 tablespoons of Minute Tapioca in 2 cups of water While the roast browned. I then added the liquid like gel into the crock pot with a pack of Lipton Beefy onion soup mix, One sliced onion, 1 tablespoon of ground horseradish,a few good shots of Worcestershire sauce, course chopped peppercorns and a 1/2 teaspoon full of thyme and 1 minced garlic clove. I salted it to taste just before serving. Most articles I saw using the Minute Tapioca called for 3 tablespoons for stew and such but I went with more because I knew that the drippings from the roast would add to the gravy. I'm glad I did. I placed the roast into the liquid. I like it cooked in the gravy, not elevated above it. It slow cooked on low for about 8 hours.
The pot roast turned out excellent and fall a part tender. The gravy was very rich in flavor and was the perfect thickness. I would recommend this recipe to anyone that loves a delicious pot roast and an excellent gravy.
I ended up making a pot roast in the crock pot for our Christmas dinner. I was interested in finding out how Minute Tapioca would work for a gravy. I wasn't disappointed in the least The gravy went very well over Yorkshire puddings and mashed potatoes. Uh Oh, more carbs..
For the roast I seasoned it with salt and pepper, a pinch of garlic powder, then browned it . I soaked 6 tablespoons of Minute Tapioca in 2 cups of water While the roast browned. I then added the liquid like gel into the crock pot with a pack of Lipton Beefy onion soup mix, One sliced onion, 1 tablespoon of ground horseradish,a few good shots of Worcestershire sauce, course chopped peppercorns and a 1/2 teaspoon full of thyme and 1 minced garlic clove. I salted it to taste just before serving. Most articles I saw using the Minute Tapioca called for 3 tablespoons for stew and such but I went with more because I knew that the drippings from the roast would add to the gravy. I'm glad I did. I placed the roast into the liquid. I like it cooked in the gravy, not elevated above it. It slow cooked on low for about 8 hours.
The pot roast turned out excellent and fall a part tender. The gravy was very rich in flavor and was the perfect thickness. I would recommend this recipe to anyone that loves a delicious pot roast and an excellent gravy.
Cook Chatty Cathy
New member
Wow thanks for the recipe IC, it sounds wonderful!!! Will have to give it a try TODAY as a matter of fact I just pulled out some stew meat to thaw for dinner today!
And I do have Tapioca on hand therefore..........Oops I just checked and the tapioca is gone, so I am going to do stroganoff, but when I try it I will let you know!
And I do have Tapioca on hand therefore..........Oops I just checked and the tapioca is gone, so I am going to do stroganoff, but when I try it I will let you know!
Last edited:
Cook Chatty Cathy
New member
There is a recipe in Southern Living (Jan 2009 issue) for Red Wine Beef Stew I really like the sound of it, I think I will go with it for dinner instead of plain old beef stew!