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Slowcooker Pot Roast by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Low and slow, turns the roast into a fall apart, melt in your mouth dinner. Served with horseradish and yorkshire pudding (english popovers)

Ingredients:

3 lb

roast beef (3-5 lb any cut)

2 large

onions, peeled cut in half

2 cloves

garlic chopped

1 bunch

fresh herbs (rosemary, thyme and oregano) chopped

2 tsp

soy sauce

1 tbls

worstershire sauce

1 tsp

each salt, pepper and steak spice blend

6 large

potatoes quartered

1/2 bag

baby carrots

2 package

Optional - Brown Gravy Mix (4cups)

Directions:

Trim all fat. Mix salt, pepper and spice blend together and rub into roast. On high heat, sear all sides of the roast in a non stick skillet.

When seared, put first 6 ingredients into slowcooker for 2-3 hours on high. Add potatoes and carrots and turn to low heat for an additional 6hours.

Remove roast, cover in foil and allow to rest 10mins before serving. Use beef liquid for gravy mix. Slice roast, add back into crock and cover with gravy.

Total cooking time should be 4-5 hours on high or 8-10 on low.

Categories:

Crock Pot Cooking
Fall/Winter
Holiday Favorites
Main Dishes
Meats
Pasta/Rice/Potatoes
Side Dishes
Vegetables