ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

Tomato Beef and Gravy Recipe: CrockPot

Updated on August 20, 2012
Cast your vote for Tomato Beef Roast

This recipe is something I came up with the other day! I was so nervous as I made the dish wondering if it would turn out alright like I envisioned it in my head. I was more than pleasantly surprised as my children asked for seconds and my husband devoured his commenting the whole time about how amazing it was.

Cook Time

Prep time: 20 min
Cook time: 6 hours 10 min
Ready in: 6 hours 30 min
Yields: Feeds 5
The start of the gravy.
The start of the gravy.


  • 2 pounds Beef Roast (I used NY Strip)
  • 2 tsp Minced Garlic
  • 1 can Hearty Progresso Tomato Soup
  • 1/2 tsp salt
  • 1 tsp pepper
  • 1 can water, Fill the soup can
  • 1 1/2 tsp Paprika
  • These Ingredients are for the second half of the recipe:
  • 1/2 tsp ground ginger
  • 1 tbs Gravy Master
  • 1 tsp pepper
  • 1/2 tsp salt
  • cornstarch

The First Half

  1. Heat a large pan on high until very hot. Prepare the meat seasoning all 4 sides with salt and pepper searing the meat on each side for about 3 minutes each. Now place into crockpot along with soup, water, spices, and garlic. Cook on high for about 6 hours or until cooked through and tender (falling apart).
  2. The Second half of the recipe:
  3. Take the liquid from the crockpot and transfer into pot. Bring to a rapid boil. Add Gravy Master, additional pepper, salt, and ginger.
  4. Create a thickening using the cornstarch and water. Start by mixing 5 tsp water with 4 tsp cornstarch. Mix together until thick yet still runny.
  5. Add the cornstarch mixture to the boiling liquid stiring with a whisk constantly until gravy consistancy.
  6. Add the gravy to the roast and ENJOY! (Also tasted fantastic on mashed potatoes!)


    0 of 8192 characters used
    Post Comment

    No comments yet.