Slow Cooker Beef Roast with Vegetables
Introduction
Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.
Ingredients
1 onion, chopped
1 1/2 cups carrots, baby peeled
2 cloves garlic, sliced in half
1 large parsnip, peeled and chopped
1 rutabaga, peeled and chopped
5 red skin new potatoes, washed and quartered
2.5 pounds beef roast, English or Cross Rib cut
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
15 ounces salt-free pureed tomatoes
1 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1 bay leaf, whole
1 1/2 cups carrots, baby peeled
2 cloves garlic, sliced in half
1 large parsnip, peeled and chopped
1 rutabaga, peeled and chopped
5 red skin new potatoes, washed and quartered
2.5 pounds beef roast, English or Cross Rib cut
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
15 ounces salt-free pureed tomatoes
1 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1 bay leaf, whole
Directions
Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables
Number of Servings: 6
