Basic Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Beef Roast1 medium sized onion, cut & quartered2 celery, cut in bite sized pieces2 to 3 carrots, peeled, cut into bite sized pieces2 cups of fresh mushrooms, sliced5 to 7 potatoes, peeled and quartered1 TBSP. Extra Virgin Olive Oil2 1/2 cups of low sodium beef broth1/4 tsp. of salt1/4 tsp. black pepper2 Bay Leaves, fresh or dried1 sprig of fresh Rosemary or 1/2 tsp. of dried 2 sprigs of fresh Thyme or 1/2 of dried2 garlic cloves, peeled, mincedBrown Gravy powder (optional)
Turn on your slow cooker to high while chopping up all your vegetables.
Place all your chopped vegetables on the bottom of the pot to create a bed for your roast to sit on. Add all your seasonings to pot and mix it into the vegetables.
Place the roast on top of the vegetables, pour your beef stock in, place the lid on it and let it cook for up to five hours.
When it is finished pull the roast and vegetables and place in a dish with a lid on it.
Take a strainer and pour out all the liquid to get a clear broth. Take a small sauce pan and pour the beef broth in and bring it up to a small boil. Make a slurry with cornstartch and cold water to pour into the pan to help thicken up the gravy. Let it cook for a minute.
Serving Size: makes 6, 1.5 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user COMFYGLAMDIVA.
Place all your chopped vegetables on the bottom of the pot to create a bed for your roast to sit on. Add all your seasonings to pot and mix it into the vegetables.
Place the roast on top of the vegetables, pour your beef stock in, place the lid on it and let it cook for up to five hours.
When it is finished pull the roast and vegetables and place in a dish with a lid on it.
Take a strainer and pour out all the liquid to get a clear broth. Take a small sauce pan and pour the beef broth in and bring it up to a small boil. Make a slurry with cornstartch and cold water to pour into the pan to help thicken up the gravy. Let it cook for a minute.
Serving Size: makes 6, 1.5 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user COMFYGLAMDIVA.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 3.5 g
- Cholesterol: 2.8 mg
- Sodium: 293.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.7 g
- Protein: 6.8 g
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