1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1 tablespoon canola oil 6 medium carrots, cut into thirds 6 medium potatoes, peeled and quartered 1 large onion, quartered 3 teaspoons Montreal steak seasoning 1 carton (32 ounces) beef broth 3 tablespoons cornstarch 3 tablespoons water In a large skillet over medium heat, brown roast in oil on all sides.
Place roast on top of vegetables; sprinkle with steak seasoning. Cook, covered, on low 10-12 hours, until beef and vegetables are tender.
In a small bowl, mix cornstarch and water until smooth; stir into juices. Nutrition Facts 1 serving: 354 calories, 15g fat (5g saturated fat), 88 mg cholesterol, 696 mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 30g protein.
Sometimes we crave the simplicity of a good, tender pot roast and potatoes. This slow cooker version is insanely easy and impossibly flavorful.
1 medium yellow onion, cut into 1/2” wedges This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their website. In the bottom of a slow cooker, whisk together broth, tomato paste, Worcestershire, and cornstarch.
Thinly slice roast and arrange on top of vegetables on a platter. Skim fat from extra juices in slow cooker and drizzle over top.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Taking other reviewers' advice, I browned a 3.66 lb.
Boneless chuck roast in a little olive oil after rubbing low sodium Montreal Steak Seasoning and 1 chopped fresh garlic clove. I cut the roast in half before setting it in the crackpot as it was so big.
I used 2 cans of beef broth instead of water and used small red potatoes, along with 1 sliced onion and I also chopped up some baby carrots, 2 more cloves of garlic and omitted the celery. Halfway through I ended up adding more potatoes and carrots as I didn't think I had enough veggies.
My husband took a little flour with 3/4 of the juice and some more garlic pepper and made an excellent gravy. The juice was so hot from the crock pot that we didn't need to put it into a sauce pan.
The recipe is a good template that you can play around with to taste. The only things I would change is that I would use whole baby carrots and add in the veggies (all except the onions) about halfway through instead of straight at the beginning.
The other reviewers' comments really helped me in fixing this recipe to my own taste. After only 4 hours of cooking in the crock pot, the roast was edible--it had a nice flavor, and we could definitely get our teeth through it, but it wasn't even close to the glorious “fall apart on your plate” stage.
We didn't need all the roast to feed the four of us for dinner, so I left the rest of it in the crock for an additional 4 or 5 hours and by the time I took it out, it was a fabulously tender and tasty roast. 06/27/2007 I loosely followed this recipe, and chose it because I wanted an alternative to the standard cream of mushroom soup (I don't mind it too much, but I'm not the biggest fan).
To avoid having it turn out bland, I added 1 cup of beef broth instead of water, 1/4 c Worcestershire sauce, parsley, and two cloves of garlic minced. I also cut up one large carrot, two stalks of celery, 5 small potatoes.
Then, I let it all sit and marinade overnight in the slow cooker dish in the fridge. I followed the rest of the directions as written, turning on the slow cooker and letting it all cook 10 hours while I was driving to and from or at work.
Great base to start with and adjust to your taste. 04/18/2012 It would be very helpful and courteous to review a recipe made EXACTLY the way it is written.
It is not beneficial at all to read how you rated your own recipes using another person's name. Marie, your recipe made as written, is excellent.
I modified the recipe based on other people's comments. So I looked it up and it's basically comprised of pepper, salt, and paprika.
This I rubbed on the meat and sprayed a little olive oil over top. To the pot, I added 3 large chopped carrots, six or so small red potatoes (chopped), an onion, and half a container of small fresh mushrooms.
02/03/2004 I have cooked a lot of roast in my day and this is the ONLY time it has come out perfect! I didn't add any vegetables with it except for cutting an onion in half and setting it on top of the roast for the last 3 hours of cooking time.
I also whisked 2 teaspoons of cornstarch with 1/2 cup water and added to the au jus that I transferred to a saucepan. I boiled the au jus mixture for about 5 minutes, whisking often, for a wonderful brown gravy.
Quartered red potatoes and put in crackpot with baby carrots. Boiled 1 cup water with 2 beef bullion cubes in microwave.
Sprinkled most of the dry onion soup over vegetables(just potatoes and carrots-didn't use celery and onion), then added stirred beef bullion and stirred the veggies. Browned roast seasoned with salt, pepper, and garlic powder.
Added roast to crackpot, sprinkled remaining dry onion soup mix on roast and speed with a little water, and cooked for 5 hours on HIGH. Removed roast and vegetables to rest and added gravy to skillet whisking in a half cup of water with 2 TLS flour to thicken.
I like the strong flavor it gives the carrots, but you may wish to steam them separately. I took a few reviewers advice and soaked the roast in red wine vinegar overnight.
I made a rub with pepper, salt, lemon pepper and freshly minced garlic and then browned the roast on all sides. I was using my mother-in-law's roaster and it didn't have low, med and high, so I set it to about 200 degrees for 8.5 hours.
We also had garlic mashed potatoes and an easy green salad. I had high hopes starting out but the end result was rather bland.
Don’t get me wrong, the meat was nice and tender, the veggies yummy (a little mushy, but a good mushy), and there was plenty of gravy. However, it needed flavor, also searing the meat with salt and pepper didn’t do anything for it.
What I would do next time is sear the meat with Worcestershire, olive oil, and a little butter. I would deg laze the pan with a mix of either Merlot or Cabernet Sauvignon and beef stock.