Savory Pot Roast
2 to 2 ½ pound beef bottom round roast
2 teaspoons olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 ½ cups baby cut carrots
2 cups sliced mushrooms (about 5 ounces)
1 medium stalk celery, sliced (½ cup)
1 medium onion, chopped (½ cup)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme leaves
1 can (14 ½ oz) diced tomatoes, undrained
1 can (10 ½ oz) condensed beef consommé or broth
1 can (5 ½ oz) eight-vegetable juice
¼ cup all-purpose flour
Trim excess fat from beef. Heat oil in 10-inch skillet over
medium-high heat. Cook beef in oil about 10 minutes,
turning occasionally, until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in
4 to 6-quart slow cooker. Sprinkle with salt, pepper and thyme.
Place beef on vegetables. Pour tomatoes, consommé and
vegetable juice over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.
Remove beef and vegetables from cooker, using slotted spoon;
place on serving platter and keep warm.
Skim fat from beef juices in cooker, if desired.
Remove ½ cup of the juices from the cooker; mix with flour
until smooth. Gradually stir flour mixture into remaining
juices in cooker. Cook on high heat setting about 15 minutes
or until thickened. Serve sauce with beef and vegetables. |
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