This slow cooker pot roast recipe is so quick to put together in the morning. Dinner's ready, almost the moment you walk in the door.
Even faster, why not put everything (except the potatoes) in the pot in the evening and keep in fridge. In the morning, take the pot out, add the potatoes (making sure you push them to the bottom so they are covered in liquid) and turn it on.
Use a beef rump roast or a chuck roast, well-trimmed of fat. A 3 to 3 1/2 pound roast, together with the vegetables, will make about 6 - 8 servings.
German Pot Roast
Ingredients:
3 to 3 1/2 lb. roast, see above
1 tsp. salt or seasoning salt
1/4 tsp. pepper
1 onion, cut into chunks
3 - 4 carrots, peeled, cut into chunks
4 - 6 potatoes, cut into chunks
1 celery stalk, cut into chunks
1 cup beef broth
3 tbsp. corn starch
Instructions:
Rub all sides of meat with salt and pepper.
Put all vegetables into bottom of slow cooker. Pour broth over vegetables.
Put seasoned meat on top of vegetables.
Cover and cook on LOW 8 - 9 hours or until meat and vegetables are tender.
Remove meat and vegetables. Pour liquid from slow cooker into saucepan and bring to simmer.
Dissolve cornstarch in 1/4 cup water and slowly stir just enough into liquid until thickened.
Season gravy with salt and pepper as needed. Serve with meat and vegetables.
Hints:
Vary the quantities of vegetables according to your taste.
Use 1 bouillon cube dissolved in 1 cup water for the beef broth if needed.
Ingredients:
