Nothing tastes as good as a home cooked meal, but with today's busy schedule, making supper at home is a challenge. Make a beef pot roast in a Crock-Pot. Put it on in the morning and by the time you get home, the roast is so tender you don't even need a knife to cut it. You can make a plain roast beef or add vegetables and a soup mix for an added flavour.
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Things you need
- 3- to 1.81kg. roast, chuck or round
- Salt and pepper
- Canola oil
- Large skillet
- Crock Pot
- Carrots, potatoes, onions, celery (optional)
- 1 can cream of mushroom soup (optional)
- 1 can cream of celery soup (optional)
- 1 package dry French onion soup mix (optional)
- ½ cup cooking sherry (optional)
- 1 cup beef broth or bouillon (optional)
Sprinkle all sides of the beef pot roast with salt--you can use garlic salt if preferred--and pepper. Rub the seasonings into the roast.
Heat a large skillet to medium high. When the skillet is hot, pour approximately 2 tbsp of canola oil in the pan, put the roast in and brown it on all sides.
Transfer the browned roast to the Crock-Pot. Add 1 cup of beef broth or bouillon to the pot. Place the lid on the crock pot and cook on high for 3 to 4 hours or low for 8 to 9 hours or until the meat is tender.
Cut the desired vegetables. Campbell's Soup recommends one red potato and one carrot per person for six servings (Reference 1). Sandra Lee from the Food Network recommends using one 340gr bag frozen onions, one 227gr bag frozen baby carrots, one 227gr package sliced mushrooms and 0.227kg. small new potatoes, halved for eight servings (Reference 2). Two to three stalks of celery chopped can also be used. Place the vegetables in the bottom of the Crock-Pot.
Sprinkle salt and pepper on the roast and rub the spices into the meat. Heat a large skillet to medium-high and add approximately 2 tbsp of canola oil. Place the roast in the skillet and brown it on all sides.
Place the browned roast on top of the vegetables. Mix the canned soup, dry soup mix, beef broth and cooking sherry. Pour on top of roast and vegetables. Put the lid on the Crock-Pot and cook on high for 3 to 4 hours or low for 8 to 9 hours.
Tips and warnings
- After removing the roast and vegetables, use the remaining beef drippings to make beef gravy. Put ¼ cup of all purpose flour and 1 cup of water in a lidded container. Put the lid on the container and shake to mix. Pour the water/flour mix into the beef drippings in the Crock-Pot, put the lid on and cook on high for 15 minutes.
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