How to make it

  • Spray bottom of slow cooker with cooking spray. Place vegetables (firmly so they fit) in bottom of cooker.
  • Mix remaining 6 ingredients and pour over vegetables. (omitting beef, flour, salt and pepper)
  • Rinse and dry roast. Place flour and season with salt and pepper into a large plate and dredge roast in seasoned flour on all edges.
  • Sear roast in a medium high pan on all sides (~3 mins on each side) until a nice burnt color appears (this adds to the flavor).
  • Place seared roast on top of vegetables and cover.
  • Cook for 9 to 10 hours on low. Choose a longer time vs a shorter time- if at all possible for a successful fall-of-the-fork, tenderness.
  • Take vegetables and roast out of slow cooker and cover with foil and keep in warm oven.
  • To prepare for gravy; drain remaining liquid through a collander and skim off fat (that rises to the surface). Place skimmed liquid back into crockpot and place on high. Depending on how much liquid you have- add 1 teaspoon (sm amt) to 1 tablespoon (lrg amt) of flour and whisk. Let cook for 10-15 minutes while you prepare for the other items in your meal (set the table, put crescent rolls in the oven, open the red wine... you know).
  • To serve: place vegetables and meat on a large plater and accompany with gravy.

Reviews & Comments 4

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    " It was excellent "
    jett2whit ate it and said...
    If my mother only knew about this one! LOL - her roast beef was not very flavorful but we all ate it and LIKED it. Thanks for posting.
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  • thegoldminer 9 years ago
    Hi, you will find any meat, roasts or steaks will turn out more tender if you remove them from the refrigerator at least a hour before cooking. Roasts and steaks are muscle meat and it tightens up with subjected to cold. If you let them warm up before cooking the result is tender meat. JJ
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    " It was excellent "
    pleclare ate it and said...
    Sounds wonderful! Thanks~~~
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    " It was excellent "
    donman ate it and said...
    Excellent recipe :)
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