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Pot Roast

2 T olive oil
3 - 4 pound boneless trimmed rump roast
Salt & pepper
2 large onions, chopped
1 lb. of baby carrots
1 stalk of celery, sliced thin
8 to 10 small baby red potatoes, halved
1 c beef broth
1 t dried thyme
1 c canned crushed tomatoes
2 T minced parsley
1 t salt
1/4 t ground black pepper


Lightly spray a 4 to 6 quart slow cooker with vegetable oil cooking spray. Salt and pepper the meat. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the meat evenly on all sides. Add to slow cooker. Add the onions, carrots, potatoes and celery to the skillet and cook for 7 to 8 minutes over medium heat until the onions are soft. Add the beef broth and cook for 2 minutes. Stir in the tomatoes, thyme, parsley, salt and pepper. Bring to a simmer and cook for 2 minutes. Pour over the meat. Cover and cook on low for 9 to 10 hours or until fort tender. Remove the meat and let it sit, covered for 15 minutes before slicing.

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