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Mutti's German Slow Cooker Pot Roast Recipe (Rinderschmorbraten im Schongarer)

This slow cooker pot roast recipe, aka Rinderschmorbraten im Schongarer, is so quick to put together in the morning. Use a beef rump roast or a chuck roast, well-trimmed of fat. 

Ingredients:

• 3 to 3½ pounds (1.4 to 1.6 kg)beef roast
• 1 teaspoon (5 g) salt or seasoning salt
• ¼ teaspoon (1 g) pepper
• 1 onion, cut into chunks (150 g) 
• 3 - 4 carrots, peeled, cut into chunks (300 - 400 g)
• 4 - 6 potatoes, cut into chunks (optional) (400 - 600 g)
• 1 celery stalk, cut into chunks (75 g)
• 1 cup (240 ml) beef broth 
• 3 tablespoons (24 g) cornstarch

Instructions:

1. Rub all sides of meat with salt and pepper. 
2. Put all vegetables into bottom of slow cooker. Pour broth over vegetables.
3. Put seasoned meat on top of vegetables.
4. Cover and cook on LOW 8 to 9 hours or until meat and vegetables are tender.
5. Remove meat and vegetables. Pour liquid from slow cooker into saucepan and bring to simmer. 
6. Dissolve cornstarch in ¼ cup water and slowly stir just enough into liquid until thickened.
7. Season gravy with salt and pepper as needed. Serve with meat and vegetables.

Notes/Hints:

• Vary the quantities of vegetables according to your taste. 
• If you have the time, brown the meat first in a tablespoon or so of oil and/or butter. This will improve the flavor of the gravy.
• Use 1 bouillon cube dissolved in 1 cup water for the beef broth if needed.
• Omit the potatoes and serve this with potato dumplings.

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