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Favorite Pot Roast

chef.austin's picture
Ingredients
  Beef rump/Chuck roast 3 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Paprika 3⁄4 Teaspoon
  Onion 1
  Carrots 3 , peeled and cut into 1-inch slices
  Potatoes 4 , cut in eighths
  Stalk celery 1 , chopped
  Beef broth 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Water 3⁄4 Cup (12 tbs)
Directions

MAKING
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.

SERVING
4) Serve immediately over the beef and the vegetables on a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Servings: 
6

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