Thursdays Are For Cooking!!
Baby red potatoes
This one is partly for Aysel, our very own Slow Cooker Queen, and partly because fall weather is already arriving in my kingdom, and I have several pounds of cut-up beef in my freezer that could contribute a wonderful scent to my domicile and make my cat Miss Punkin Squawkypants pester the life out of me for a sample.
Slow Cooker Beef Pot Roast
Ingredients:
1 large sweet onion, cut in half, then cut into thin slices
3-lb boneless beef bottom round roast
3 baking potatoes, cut into 1 1/2- to 2-inch cubes
2 cloves garlic, finely chopped 
1 ¾ cups Progresso™ beef flavored broth (from 32-oz carton)
1 package (1 oz) onion soup mix (from 2-oz box)
¼ cup Gold Medal™ all-purpose flour
To Cook this Beef:
In a 5- to 6-quart slow cooker, place the cut-up onion on the bottom. If the beef roast comes in netting or is tied, remove netting or strings. Place the beef on the onion. Place the potatoes and garlic around the beef. In a small bowl, mix 1 ¼ cups of the broth and the dry soup mix; pour over beef. (Refrigerate remaining broth.)
N.B.: Sometimes, it’s a worthwhile thing to do to sear the beef first, then put it in the Crockpot. But that’s a personal choice. Also, beef stock has a slightly deeper flavor than beef broth. I don’t think you need to add salt to this, because the dry onion soup mix should have enough of that in the mix. Also, I’d add celery and baby carrots to this, but that’s just me. I’ve also found that red potatoes hold up to slow cooker methods as well as the russets, so the choice is yours.
Cover; cook on Low heat setting 9 to 10 hours.
Remove the beef and vegetables from the cooker and place them on a serving platter. Cover to keep warm.
In a small bowl, mix the remaining ½ cup of broth and the flour; gradually stir this into the juices in the cooker. Increase the heat setting to High.
Cover; cook about 15 minutes, stirring occasionally, until the sauce has thickened.
Serve the sauce over beef and vegetables.
Just close the windows before you start this, or every stray coyote in your AO will show up with a bowl and a spoon.
Category: Economy
My son comes here every Thursday just for the recipes…
Thanks! I appreciate that!
I have several hearty slow cooker meals that are very filling and good for you. I’ll post them in September.
num num num! I can smell it from down heah. Let me grab that pan of buttermilk catheads outa the oven and I’ll be on my way. They’ll go good with that pot likker. Searing the flour coated orasted beef beast gives him a little crunchy addition. and yep, leave the salt out. Gracious plenty in the soup powder and the beef stock/broth. Long live Mrs. Dash Lemon sprinkles.
I’ll bring the home made chocolate chip cookies and vanilla bean ice cream too.
I’ll leave the light on for you!
Needs a bit of horseradish…. about 6 ounces.
Don’t overdo on that. Put a dish of horseradish sauce on the side.
Until your sinuses clear, it ain’t enough.
No red wine? Now Ex, we’ve had this discussion before.
Hellmann’s make a very nice, creamy horseradish sauce that goes great with beef.
Ummmm… red wine – a nice, smooth, perhaps a little bold red from Tuscany will work.
Some of us poor souls can’t handle the extreme heat of horseradish, or jalapenos. Just reality, that’s all.
FWIW: f you have one of the modern computer-controlled pressure cookers – e.g., InstantPot or equivalent – the same dish takes about 2 1/2 hours, inclluding prep time; the above recipe should work fairly well. (I also add carrots and onions to the pot as space permits and serve with either a salad or another green veggie.) Further, some of the modern pressure cookers have a “sear” setting (or equivalent) that allows you to sear the roast in the insert, avoiding the need for a searing pan. If you do that, you’ll need a bit of olive oil for the searing.
Also FWIW: I’ve found that chuck roast works quite well in lieu of round, at least in a pressure cooker.
Modern kitchen technology gets better all the time.