Favorite Pot Roast
|Beef rump/Chuck roast||3 1⁄2 Pound|
|Seasoned salt||1⁄2 Teaspoon|
|Carrots||3 , peeled and cut into 1-inch slices|
|Potatoes||4 , cut in eighths|
|Stalk celery||1 , chopped|
|Beef broth||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
1) Cut off and discard all the fat from the beef, rub well with the salt, seasoned salt, seasoned pepper and paprika.
2) At the bottom of the slow cooker, place the vegetables, pour over the broth, place the seasoned beef over the vegetables; cook covered on LOW for about 8-9 hrs or until the beef and the vegetables are tender.
3) Remove the beef and the vegetables from the slow cooker and keep warm; stir in the cornstarch dissolved in water into the slow cooker to thicken the juices; cook covered on HIGH for 15-20 min or until slightly thick.
4) Serve immediately over the beef and the vegetables on a nice dish.