Pat roastbone-dry→season all sides
No moisture = better sear
2:00
Place in slow cooker →fat-side up
Self-basting = juicy meat
4:00
Chill 3 mins(thickens fat)
Prevents blowouts
💡 Game-Changer: Skipping dry pat = steamed meat. This step is non-negotiable.
PHASE 2: Gravy Like a Foreman (5 mins)
0:00
Simmerwater 2 mins→cool 1 min
Steam, not boil
2:00
Mixall seasoning packs + water
No lumps = smooth sauce
4:00
Chill gravy 3 mins(thickens fats)
Prevents blowouts
⚠️ Critical: Never skip water simmer—lumpy gravy = texture disaster.
PHASE 3: Slow Cook to Perfection (4 hours)
BOTTOM
Roast +1 tbsp gravy mix
Moisture barrier (no sogginess)
MIDDLE
Potatoes + onions +1 tbsp gravy mix
Even distribution
TOP
Carrots +remaining gravy
Seals in moisture
COOK: Low heat for 4 hours until:
✅ Beef shreds with fork (not stringy)
✅ Gravy coats spoon thickly
✅ Carrots pierce easily (not mushy)
REST 15 mins (lets layers set → clean slices).
🔥 Fire drill: Tent with foil after 3 hours if browning too fast.
🍽️ Serving & Pairing Perfection
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