• 8servings
  • 210minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lb roast

  2. 2 Tbsp oil

  3. salt & pepper

  4. 1 layer small new potatoes (1/2 lb), cut in half

  5. 1 layer chopped onions , fresh or frozen

  6. 1 layer (1 C) baby carrots (from a bag is fine) fresh or frozen

  7. 1 layer (1 C) mushrooms - (if you like 'em) - halved

  8. 1 cup beef stock - low salt !

  9. 1 can cream of celery soup

  10. 1 pkg dry onion soup mix

  11. 1/4 cup steak sauce (I like A1)

Instructions Jump to Ingredients ↑

  1. Salt and pepper roast.

  2. Sear all sides of beef in oil in hot frying pan.

  3. Layer veges in crock pot (I spray it first with no-stick spray).

  4. Put roast into cooker.

  5. Mix remaining ingredients together and pour over roast.

  6. Cover and cook 3.5 hours on high, or 8-9 hours on low. Don't open the cooker! It lowers the temp and prolongs cooking time. Don't stir - it's doing fine.

  7. To serve beautifully: remove roast, snip and remove string. Carve slices and lay on platter, cover with veges and broth. Remaining broth can be mixed with a little flour (and water if necessary), and heated to make a gravy. Pour over or serve on the side.


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