Roast of Beef
Makes 4 servings
- 3 pounds beef chuck pot roast, brisket rump or pot roast
- 3 potatoes, pared and thinly sliced
- 3 carrots, pared and thinly sliced
- 2 onions, peeled and sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth or water
Brown meat in a skillet. Meanwhile, put vegetables in bottom of the crock pot. Salt & pepper the meat after browning and then put on top of veggies in pot. Add liquid. Cover and cook on LOW for 10 – 12 hours, HIGH 5 – 6 hours. Remove meat and veggies with slotted spoon or spatula and thicken juices for gravy. Prepare a smooth paste of 1/2 c. flour and 1/2 c. water. Pour it into the juices in the pot, stirring well. Turn pot on HIGH; when it comes to a boil, stir well and it is ready. May take about 15 mins. for juice to come to a boil. This is just enough time for your roast to ‘rest’ before slicing.
TO MAKE THE ROAST WITHOUT THE VEGGIES, Lightly flour and season the meat with salt and pepper. Brown in a heavy skillet. Place in crock pot with a packet of onion soup mix or beefy mushroom soup mix, adding 1/2 c. water when soup mix is used, or add 1 can Campbell’s French Onion Soup or Beefy Mushroom Soup or Golden Mushroom Soup or Creamy Onion Soup, adding just 1/4 c. water with the canned soups. Cover roast and cook on LOW for 10 hours, or on HIGH for 5 – 6 hours. Make gravy as directed for W/veggies. For 1 ½ pound roast, reduce cooking time by half.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.