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Savoury Pot Roast in the Crock-Pot Recipe

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This recipe for Savoury Pot Roast in the Crock-Pot is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-2 1/2 lb. beef bottom roast
2 tsp. olive oil
2-3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushroom
1/2 cup sliced celery
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
14 1/2-oz. can diced tomatoes, undrained
1 can bouillon or beef consommé
1 cup V8 or tomato juice
1/4 cup flour
Directions:
Directions:
Trim excess fat from meat. Heat oil in 10-inch skillet over medium-high heat. Brown meat on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4-6-quart slow cooker. Sprinkle with salt & pepper and thyme. Place beef on top of veggies. Pour tomatoes, bouillon and vegetable juice over meat. Cover and cook on low heat 8-10 hours or until beef is tender. Remove beef and veggies from cooker and keep warm. Skim fat from juices in cooker, if necessary. Remove 1/ 2 cup juice, mix with flour until smooth. Gradually stir into juices in cooker. Cook on high about 15 minutes or until thickened.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great also for beef stew. Doesn't have to cook as long.

 

 

 

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