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Category:
Beef Dishes
Rating:
3.93
Contributor:
rapunzel47
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Homestyle Pot Roast
1/4 cup all purpose flour
**salt and black pepper
1 3-4 lb beef cross rib or rump roast
1 tbsp vegetable oil
2 onions, quartered
4 carrots, peeled and sliced
4-6 potatoes, peeled and quartered
1 cup beef stock**
1 small can (7.5 oz)tomato sauce
1 clove garlic, minced
1/2 tsp dried thyme
1 bay leaf
Salt and pepper
In a bowl, season flour to taste with salt and pepper. Pat meat dry and coat on all sides with seasoned flour.
In a large skillet, heat oil over medium-high heat. Add meat and cook, turning with a wooden spoon, for 7-10 minutes or until brown on all sides. Transfer meat to slow cooker.
Add onions to slow cooker, along with carrots, potatoes, stock, tomato paste, garlic thyme and bay leaf. Cover and cook on LOW for 10-12 hours or on HIGH for 6-8 hours, until vegetables are tender.
Remove pot roast, onions, carrots and potatoes, cover and set aside. Discard
bay leaf. Tip slow cooker and skim off any excess fat from surface of gravy; season to taste with salt and pepper. Pour gravy into sauce boat. Slice roast, arrange on a serving platter and surround with vegetables. Serve with gravy.
**It works wonderfully well just as is, but on my second go, I made a couple of changes which I liked a lot. [1] I used meat tenderiser on the meat and omitted the salt from the seasoned flour; [2] I substituted red wine for half the beef stock. These were beneficial, in terms of both flavour and tenderness.
Serves 6-8
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