MICHAEL’S SLOW COOKER ROAST WITH ROOT VEGETABLES – December 4 – Root Vegetables and Exotic Fruits Month
This is a tender and tasty roast beef recipe. Years ago the question “Why is your roast so tender” came up. The answer was “Start with a frozen roast”. So for this slow cooker roast beast recipe you need to have a roast that is frozen. (Ice helps to break apart the meat) So your freezer does a lot of the work! This is a family favorite at my house.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4:10 - 6:10
- Yield: 8 servings of meat
- Category: Lunch, Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 medium white onion, cut into 1-inch slices
- 2-3 pound FROZEN boneless beef chuck or rump roast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 3 large carrots, peeled and cut into ¾ inch pieces
- 1-2 pounds russet potatoes, peeled and cut into 1-inch pieces
- Aluminum foil
- 2-3 tablespoons flour
- Water as needed
Instructions
- Separate the onion slices and place half on the bottom of the slow cooker then place the frozen roast on the onions and then place the remaining onions on the top of the roast. Sprinkle the salt and pepper over the chuck roast then turn the slow cooker onto high.
- Cover and cook on high for 4 hours.
- Add the carrots, potatoes, and water, if needed. Cover and cook for an additional 1-2 hours, or until the carrots and potatoes are tender.
- Remove carrots, potatoes, and onions and place in separate bowls.
- Remove the roast and place on a sheet of aluminum foil and wrap the entire roast with the foil and let sit for 5 minutes.
- Pour the juice into a pan over medium-high heat bring the liquid to a boil. Remove about ¼ cup of the liquid into a bowl and add the flour. Using a fork whisk until the lumps have been removed. Using a whisk slowly add the flour mixture back to the liquid and stir until the liquid thickens.
- Serve, using the gravy for the vegetables, and roast.
Notes
If you place the slow cooker on high you can serve in 4-6 hours. If you are not in a rush before you will be eating then start on low. Give it an extra 2 hours.
Nutrition
- Serving Size: 8 servings
- Calories: 290
- Sugar: 4
- Sodium: 406.2
- Fat: 5.4
- Saturated Fat: 2
- Carbohydrates: 31.7
- Fiber: 3.5
- Protein: 28.5
- Cholesterol: 67.8
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