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Pot Roast

3-4 pound beef rump roast
1 tsp salt
1/2 tsp seasoned salt
1/4 tsp seasoned pepper
1/4 tsp paprika
1 tablespoon instant minced onion
1 cup beef bouillon (or 1 cup water plus 1 bouillon cube)


Combine salt, seasoned salt, pepper and paprika. Rub all sides of meat with spice mixture.

In a slow cooker, combine seasoned beef with onion and bouillon. Cover and cook on low for 8-10 hours or until meat is tender. Remove from pot and slice (we like it shredded).

If gravy is preferred, thicken juices with flour dissolved in small amount of water after removing meat from the pot.

Note: If desired, vegetables such as potatoes, carrots, small white onions, celery or turnips may be added with the bouillon and cooked the same time as the meat.

Serves 4-6.

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