The wonderful aroma of this easy Winter Pot Roast as it slowly bubbles away in your slow cooker will whet appetites and please your family. You'll be pleased at the ease of your day while you enjoy the after effects of this dinner - almost no clean-up.
2 tablespoon unsalted butter
1 tablespoon cooking oil
1 large onion, cut into wedges
3 - 4 pound boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt, optional
2 envelopes onion soup mix
1 tablespoon cornstarch
1. Over medium heat melt butter with the sunflower oil in skillet.
2. Place the beef and onion wedges in the hot oil.
3. Brown the beef but only brown each side. Meat will cook through in crock pot.
4. Once meat is browned place meat and onions in the crock pot.
5. Add carrots, potatoes and bay leaves.
6. Add salt. This is optional as there is plenty of salt in the onion soup mix.
7. Mix onion soup mix in 3 cups of boiling water until completely dissolved.
8. Pour over top of the meat and vegetables.
9. Cook on low for 8 to 10 hours (high about 3 ½ hours) or until meat is fork tender.
To make the gravy;
1. Place cornstarch and 1 tablespoon of cold water in a medium saucepan
2. Stir until mixture becomes a runny paste.
3. Add 2 cups of liquid from meat.
4. Boil until liquid thickens into desired consistency and becomes clear.
Serves 4 - 6
Options: Add cubed turnip (rutabaga) and celery. Add 2 tablespoons snipped parsley to the gravy or use it as a garnish on each serving.
Don't have a Slow Cooker? Use a Dutch Oven pot big enough to hold the beef roast plus all the vegetables with room to spare and cook in the oven at 325 F until tests done with a meat thermometer, approximately 2 1/2 to 3 hours.
It's hard to say how many servings you'll get from your Pot Roast. First of all, people do tend to eat more than the usual recommended serving when it is a roast or for a heavier meal like a winter dinner. It will depend on how much fat is on the roast for one thing or if there is bone so choose a reputable butcher who gives a good product.
The usual recommendation is for 1/4 lb per person but with shrinkage during cooking and bigger appetites, that is often not enough nowadays. Use that as an after cooked guideline perhaps expecting up to 1/2 pound per hungry eater..
If you're having a dinner party or have hungry teens or you'll be serving this after everyone has been out hiking all afternoon, you might want to choose a bigger roast. (It's okay to cut it in two to fit your slow cooker!) Be sure to add more vegetables, too, and use other side dishes to fill your diners up to keep this in the economical range.
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