To save time, you may use baby carrots or carrots pre-cut into “coins” instead of whole carrots. Substitute roughly 5 to 8 baby carrots or 1/2 cup (125 ml) pre-cut coins per regular whole carrot. The onion can also be cut into quarters or minced. The flavor of the gravy will not be dramatically affected either way, so how you cut the onions is mainly a matter of aesthetic taste. Substitute dried onion flakes or onion powder for the fresh onion, if desired. This step saves time and also makes it possible to get the onion flavor while hiding the actual onion from picky eaters. Use 1/4 cup (60 ml) dried onion flakes or 1 tsp (5 ml) onion powder.
This step is only optional. You do not have to pre-brown the roast in order to cook it in the slow cooker, but pre-browning adds more flavor to the roast and the gravy.
Use a 4-quart (4-liter) crock pot, at minimum. A 5- to 6-quart (5- to 6-liter) slow cooker would be even better. You need enough space for the lid to sit securely on the cooker, but the crock pot must be at least halfway filled.
If you’re running short on time, cook the roast for 4 to 5 hours on high, instead.
Serve the onions and carrots on the side. Keep warm until ready to serve.
