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Homestyle Pot Roast

1 tbsp vegetable oil
1 beef pot roast, about 3 to 4 lbs (1.5 to 2 kg)
2 onions, thinly sliced
4 stalks celery, peeled and thinly sliced
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp cracked black peppercorns
1/4 cup all-purpose flour
1 can (10 oz/284 mL) condensed beef broth, undiluted
1 bay leaf
1 to 2 green bell peppers, seeded and finely chopped
3 tbsp steak sauce

In a nonstick skillet, heat oil over medium-high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker stoneware.

Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add beef broth and bay leaf and cook, stirring, until mixture thickens.

Pour mixture over roast. Cover and cook on low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender. Stir green peppers and steak sauce into gravy. Cover and cook on High for 30 minutes, until peppers are soft. To serve, discard bay leat, place roast on a deep platter and sppon sauce over top.

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