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2 to 2/12 pound beef bottom round roast
2 teaspoons olive oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby-cut carrots
1 medium stalk celery, sliced
1 medium onion chopped (about 1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 (10 1/2 ounce) can beef broth or consomme
1 (5 1/2 ounce) can V-8
1/4 cup flour
Remove excess fat from beef. Heat oil in skillet and brown roast on all sides. Place potatoes, carrots, celery and onion in slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, broth and juice over beef. Cover and cook on low for 8 to 10 hours, until beef and vegetables are tender. Remove beef and vegetables with slotted spoon. Skim any fat from juices in slow cooker. In small bowl whisk together 1/2 cup juices and the flour until smooth. Gradually stir flour mixture into remaining juices in slow cooker. Cook on high for about 15 minutes or until juices are slightly thickened. Serve over meat and vegetables. Makes 6 servings.
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