Tuesday, November 8, 2011

On The Menu: Classic Slow Cooker Pot Roast

It's that time of year where you want to come home to the smell of something warm and delicious filling your house. Something where you don't have to do practically anything to prepare dinner once you've had a long day at work. Enter: The Classic Slower Cooker Pot Roast.

This is something we had all the time growing up, but something I have never managed to make until now. Also, I just discovered Crock Pot liners. I am stupid for not using these before..seriously made our clean up SO EASY. I'm a convert and will use them from now on! So let's get to it...

This recipe adapted from Linda Larson at about.com
  • 1 Tbsp. flour
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dried thyme leaves
  • 1-1/2 lb. boneless beef top round (The smallest one I could find was 1.75 lbs)
  • 4 potatoes, peeled, cut into chunks
  • 16 oz. pkg. baby carrots (you could probably get away with half this amount)
  • 1 onion, chopped
  • 14 oz. can ready to serve beef broth
  • 1 tsp. Worcestershire sauce
  • 2 Tbsp. cornstarch
  • 1/4 cup water

  • Directions:
    1. Make a mixture of your flour, salt, pepper and thyme. Make slices in your beef top round and rub the flour and thyme mixture on your beef. Set aside.
    2. Layer your peeled potatoes, carrots and onion in your slow cooker.
    3. Set the beef top round coated in your flour mixture on top of your vegetables. Our beef sat in the fridge overnight in the mixture and our veggies sat in the crock pot so I would have less steps to do in the morning.
    4. Pour the Worcestershire sauce and can of beef broth over your beef and veggies.
    5. Cover and cook on low 8-10 hours depending on the size of your beef round (we cooked the full 10 hours and it was perfect).
    6. If you like a thicker gravy than just the normal drippings, remove the beef and vegetables after cooking and place in an over-safe serving dish. Cover with foil and keep warm in the oven. Meanwhile, add 2 Tbsp. cornstarch and 1/4 cup water to your drippings still in the crock pot and heat on high for 15 minutes. You may have to add more or less cornstarch to get the gravy thickness you desire.

    This recipe makes great leftovers as well - you can do beef stew, hot roast beef and swiss French dip sandwiches, or with barbecue sauce on a wheat bun. Enjoy this classic dish and the way your house smells when you get home!

    1 comment:

    Mandi said...

    crock pot liners are A-MAZ-ING