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BEEF ROAST WITH GRAVY AND TE ROASTED EGGPLANT

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Description

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Nutrition

Ingredients

4-5 lb. chuck roast
1 jar TE Roasted Eggplant spread
1 medium onion, coarsely chopped
4 hatch chilies, roasted and diced (optional)
¼ cup flour
½ cup water
Kosher salt
Garlic powder
Black pepper
Canola or vegetable oil for browning (2-3 Tbsps)
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Directions

1
Season roast generously on all sides with salt, garlic powder and pepper.
2
Brown on all sides in oil in a heavy skillet.
3
Mix one jar of TE Roasted Eggplant and red pepper spread, chopped onion and hatch chilies.
4
Place roast in greased slow-cooker.
5
Top with eggplant mixture.
6
Cook on low in slow-cooker for 6-8 hours, remove from cooker and place on platter.
7
For gravy: mix 1/4 cup flour and 1/2 cup water until lump-free.
8
Pour into roast drippings and return slow-cooker to high until gravy has thickened.