Slow Cooker Beef Roast with Vegetables

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Slow Cooker Beef Roast with Vegetables

4.3 of 5 (69)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 349.8
  • Total Fat: 9.3 g
  • Cholesterol: 111.5 mg
  • Sodium: 342.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 43.9 g

View full nutritional breakdown of Slow Cooker Beef Roast with Vegetables calories by ingredient
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Introduction

Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal. Try using an English Cut Beef Roast. It is economical and flavorful. This cut of meat comes from the shoulder or neck area of the animal.
Number of Servings: 6

Ingredients

    1 onion, chopped
    1 1/2 cups carrots, baby peeled
    2 cloves garlic, sliced in half
    1 large parsnip, peeled and chopped
    1 rutabaga, peeled and chopped
    5 red skin new potatoes, washed and quartered
    2.5 pounds beef roast, English or Cross Rib cut
    1 teaspoon black pepper
    1/2 teaspoon salt
    1 tablespoon all-purpose flour
    15 ounces salt-free pureed tomatoes
    1 teaspoon thyme, dried
    1/2 teaspoon rosemary, dried
    1 bay leaf, whole

Directions

Place all vegetables in the bottom of a slow cooker. Season both sides of the meat with black pepper and salt. Preheat a large saute pan to moderately high heat; once hot spray pan with pan spray. Lightly flour beef then sear meat on all sides for 3-4 minutes per side. Place meat over vegetables. Combine tomato sauce and seasonings. Pour over meat and set slow cooker on low. Cook for 8-9 hours. Remove meat and shred.
Makes 6 servings. 4 ounces of cooked meat and 1 cup vegetables

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  • 30 of 31 people found this review helpful
    I prefer a top round, eye round, or other lean cut of beef. I brown the roast on all sides, then put in crockpot with low-sodium beef broth & cut up onion. Cook it on HIGH for about 3 hours, then put in cut up carrots & potatoes & cook for another hour. The veggies are cooked but not overcooked. - 8/1/11

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  • Incredible!
    12 of 12 people found this review helpful
    Wonderful flavor--will definitely make again. I substituted celery root for the rutabaga and doubled the parsnips. Also used a very lean rump roast that turned out very tender. Incredibly good! - 5/24/11

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  • Incredible!
    10 of 10 people found this review helpful
    this was really easy to make. I used celery root instead of the rutabega and our family really enjoyed it! - 6/6/11

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  • 8 of 8 people found this review helpful
    I make this a little differently. I put chunks of onions on the bottom of a crockpot, set the roast on top sprinkle with garlic salt/pepper, and cook. I don't add liquid or precook. Veggies can be added for the last hour of cooking on high temp. - 7/7/11

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  • Very Good
    7 of 7 people found this review helpful
    The parsnip and rutabagas can be difficult to locate, but well worth the effort. They add a unique sweetness to the broth that is produced.
    A small yam cut up will completely dissolve and add additional texture and sweetness. - 5/6/11

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