Pot roast #5

6 Servings

Ingredients

Quantity Ingredient
2.00 tablespoon Vegetable oil; or more
3½ pounds Beef bottom round roast
(well trimmed & tied
1.00 teaspoon Salt; divided
½ teaspoon Black pepper; divided
2.00 medium Onions; sliced
2.00 medium Carrots; 1/2\" thick rds
4.00 medium Boiling potatoes; 1/2\" thick rds
2.00 Bay leaves
½ cup Water
1.00 tablespoon Unsalted butter
1.00 tablespoon Flour; all-purpose

Directions

Recipe by: Peggy Engells Preparation Time: 0:30 In a large skillet, heat the oil over medium-high heat. Add the roast and cook, turning often, until browned on all sides, about 10 minutes. Transfer the roast to a plate and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add more oil to the skillet, if necessary, and heat over medium heat. Add the onions, carrots and potatoes and cook over medium heat, stirring often, until the onions are softened, about 5 minutes. Transfer the vegetables to a 3½ quart (or larger) slow cooker. Add the bay leaves, and season with the remaining ½ teaspoon salt and ¼ teaspoon pepper.

Place the roast on top of the vegetables. Add the water to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.

Cover and slow-cook until the roast is very tender, 8-10 hours on low (200 F). Using a slotted spoon, transfer the roast and the vegetables to a platter and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid. In a saucepan, melt the butter over very low heat. Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute. Whisk in the cooking liquid and bring to a simmer. Cook, whisking often, until thickened and reduced to about 1 cup, about five minutes. Using a sharp, thin knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.

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