I’ve been on a crock pot kick ever since I bought a new one last week. The new one has a temperature probe and timer built in – absolute musts, in my mind, for cooking something like a pot roast. When the meat is done, the pot turns itself to warm, and voila! Dinner is ready when you get home from work!
This pot roast was amazing. I’ll admit that I haven’t eaten a whole lot of roasts in my life, mostly because beef is not my favorite meat. My hubby and I bought a portion of a humanely raised, grass fed cow and are slowly working our way through it. I determined that my new crock pot’s maiden dish would be this recipe from The 150 Best Slow Cooker Recipes. And believe me, it did not at all disappoint!
easy pot roast with rich tomato gravy
1 beef pot roast, cross rib, or rump, about 3-4 pounds
1 tbs vegetable oil
2 onions, thinly sliced
3 stalks celery, thinly sliced
3 large carrots, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme
1 tsp salt
1/4-1/ tsp pepper
2 tbsp all purpose flour
10 oz tomato soup
1/2 cup condensed beef broth
1 tbsp Worcestershire sauce
2 tbsp brown sugar (optional)
2 tbsp balsamic or red wine vinegar (optional)
Pat roast dry with paper towels. In a skillet, heat oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 7-10 minutes. Transfer to slow cooker.
Reduce heat to medium. Add onions, celery, and carrots to pan and cook, stirring, until vegetables are softened.
Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
Sprinkle mixture with flour and stir. Add tomato soup and beef broth and cook, stirring, until thickened. Stir in Worcestershire sauce.
Pour mixture over roast and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is very tender. Remove roast from slow cooker and place on a serving platter.
Stir in brown sugar and vinegar, if using, to pan juices. Pour sauce over roast or serve in a separate sauce boat. Serve piping hot.