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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Crock-Pot Roast Recipe

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This recipe for Crock-Pot Roast is from Maus Family Cookbook, 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:  
1 (3-lb.) boneless chuck beef roast (trimmed of excess fat)
1 tsp. salt, divided
1 tsp. pepper, divided
1 (14 oz.) can fat-free beef broth
4 cups carrots, cut into 1/2 inch rounds
3 cups roughly chopped onion
2 cups sliced mushrooms
1 cup celery, cut into 1/2 inch pieces
2 T tomato paste
1 T Worcestershire sauce
2 sprigs fresh thyme
1 tsp chopped garlic
2 T cornstarch
Directions:
Directions:
1) Coat a large skillet with nonstick spray & bring to high heat. Season roast with 1/4 tsp.
each salt & pepper. Cook & rotate until all sides are browned, about 5 minutes.
2) Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 tsp. each salt & pepper. Gently stir.
3) Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 T cold water.
4) Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat & top with veggies & sauce.
Personal Notes:
Personal Notes:
I use a little less salt than what the recipe calls for. I also stir the tomato paste into the beef broth so it dissolves.

 

 

 

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