Crock-Pot Pot Roast Easy

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Crock-Pot Pot Roast easy

Ingredients

  • 1 tablespoon oil from canola
  • 1-boneless beef rump, or the chuck roast (3 to 3-1/2 lbs)
  • 1/4 cup of red wine beef broth, beer, or water, to deglaze
  • Six medium-sized carrots cut in thirds
  • 6 medium potatoes peeled and cut into quarters
  • 1 large onion, quartered
  • Three teaspoons Montreal steak seasoning
  • 1 (32-ounce) box of beef broth
  • 3 tablespoons of cornstarch
  • 3 tablespoons of water

Yield 10 servings

Directions

Step 1. Brown the roast.

If you’re behind in time, you may take this step off. However, we suggest that you brown the roast in order to enhance the tasty. Begin with heating oil in the large, heavy skillet at moderate temperature. Place the roast in the skillet and brown it all over approximately five minutes per side. After it’s cooked, transfer the roast from the pan onto a plate and cook the pan in the beer, wine or broth, with a spoon to remove any burned parts.

Step 2. Set up the slow cooker, and cook it.

As the meat cooks while the meat is browning, put the carrots, onions and potatoes inside the bowl of the 6-quart slow cooker. The roast should be placed over the vegetables and then sprinkled on the seasoning for steak. Include the deglazing liquid along with the broth. Cook, covered, at low heat for between 10 and 12 hours, or until the meat and vegetables are tender.

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Editor’s Note: Because you’ve chopped the veggies into big chunks, they’ll be strong enough to withstand this long, slow, and low cooking time. If you’re using smaller-sized cut vegetables, you’ll need to add them in the final three hours.

Step 3: Prepare the gravy.

Move the roast as well as the vegetables onto a platter to serve, and then keep warm by netting the roast and vegetables using aluminum foil. Pour the juices from the roast through a fine-mesh strainer into an oil separator. (If you do not have one, you can use one of these methods to remove fat.) Clean the excess fat, then pour all the liquids in a tiny pot and cook on medium-high heat until the juices begin to boil.

Mix the cornstarch and water in an individual bowl. Mix the cornstarch slurry with the juices, then bring it to a simmer and stir it continuously. Cook until the gravy is thickened, approximately 1 – 2 minutes. Serve the gravy on the top of the roast.

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