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Slow-Cooker Family-Favorite Pot Roast
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Prep Time:
25 minutes
Total Time:
10 hours 40 minutes
Tender beef and vegetables simmered in robust tomato sauce.
Ingredients:
  • 2 teaspoons olive or vegetable oil
  • 2- to 2 1/2-pound beef bottom round roast
  • 6 medium potatoes, cut into 2-inch pieces (about 4 cups)
  • 2 1/2 cups baby-cut carrots
  • 2 cups sliced fresh mushrooms (about 5 ounces)
  • 1 medium stalk celery, sliced (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10.5 ounces) condensed beef consommé or broth
  • 1 can (5.5 ounces) eight-vegetable juice (2/3 cup)
  • 1/4 cup Gold Medal™ all-purpose flour
Instructions:
  • In a 10-inch skillet, heat oil over medium-high heat. If beef roast is netted or tied, leave as is. Sear beef in oil for about 10 minutes, turning occasionally, until all sides are browned.
  • Add the potatoes, carrots, mushrooms, celery, and onion into a 4- to 5-quart slow cooker. Season with salt, pepper, and thyme. Lay the beef on top of the vegetables, then pour the tomatoes, consommé, and vegetable juice over the beef.
  • Simmer gently, covered, for 8 to 10 hours on Low heat setting.
  • Transfer beef and vegetables from the cooker to a serving platter, then cover to keep warm. If desired, skim fat from beef juices. Take out 1/2 cup of juices from the cooker and combine with flour in a small bowl using a wire whisk until smooth. Slowly stir the flour mixture into the remaining juices in the cooker. Increase heat to High, cover, and cook for about 15 minutes or until thickened. Remove netting or strings from beef before serving the sauce with the beef and vegetables.

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