CROCK POT ROAST

By valentine lady

Pot roast is a great recipe to have on hand for those special meals. It's easy to prep and the result is a super tender roast everyone will love.

CROCK POT ROAST
Ingredients
  • 2 1/2 pound rump roast

  • 2 Tbsp. cornstarch

  • 2 Tbsp. tapioca, dry

  • 10 cloves fresh garlic, peeled and minced (yes 10 cloves)

  • 3 large carrots, peeled and sliced into coin size circles

  • 1 pound tiny red potatoes, peeled

  • 2 cups lite beef broth

  • 1 Tbsp balsamic vinegar

  • 2 Tbsp. onion flakes

  • 1/2 tea. black pepper

  • 1 tea. salt

Directions
  1. Use minimum 5 qt. crock pot, the newer the faster the meal may cook. Know your crock pot. Spray pot with pan spray to prevent sticking. Pour beef broth into crock pot and add cornstarch and tapioca. Whisk well, until blended.

  2. Stir in vinegar and dry ingredients plus the garlic. Mix well. Add beef turn over once to drench all the ingredients all over the roast. Add veggies around roast. Cook 8 hours on low, 4 hours on high. Remove roast and veggies, mix gravy and serve.


Nutritional Facts

Servings
8
Calories
316.2
Total Fat
11.4 g
Saturated Fat
4.4 g
Cholesterol
93.8 mg
Protein
34 g
Sodium
545.3 mg

beef slow cooker main dish

4 replies