Slow Cooker Roast Beef Dinner
Fall apart tender roast beef with baby red potatoes, carrots and gravy!
Servings: 8
Ingredients
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme leaves
- 3-4 lb. chuck roast bottom round or sirloin
- 2 T. canola oil
- 1 lb. baby carrots
- 1 lb. baby red potatoes or Yukon Gold
- 2 cloves garlic minced
- 2 c. beef broth
- 1/4 c. cornstarch
- 1/4 c. cold water
- Fresh chopped parsley for garnish
Instructions
- In a small bowl or ramekin, combine salt pepper and thyme. Season the roast on all sides.
- Add canola oil to a large skillet over medium-high heat. When the canola oil ripples and begins to smoke add the roast; brown on all sides about 4-5 minutes per side.
- Meanwhile, place the carrots on the bottom of the slow cooker, followed by potatoes and garlic.
- Lay the pan seared beef on top of the vegetables; pour the beef broth over all.
- Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
- Carefully, remove the roast and vegetables to a large platter and cover loosely with foil. Pour the cooking liquid into a small saucepan over medium-high to high heat.
- In a small bowl or ramekin, combine cornstarch with cold water; whisk into the cooking liquid. Continue whisking until it comes to a boil and starts to thicken. Pour some gravy over the roast and vegetables, serving the remaining gravy in a boat for passing around the table.
- Garnish the platter with fresh chopped parsley and serve.
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