Crock Pot Beef Roast

5
Servings
30m
Prep Time
8h
Cook Time
8h 30m
Ready In

Recipe: #1043

October 22, 2011



"I wanted a pot roast and stew like vegetables all in one, so came up with this."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (852.2 g)
  • Calories 1430.2
  • Total Fat - 91.4 g
  • Saturated Fat - 35.6 g
  • Cholesterol - 386.7 mg
  • Sodium - 970.2 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 6.9 g
  • Sugars - 8.9 g
  • Protein - 102.7 g
  • Calcium - 183.6 mg
  • Iron - 11.5 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.4 mg

Step 1

In a 5 quart or larger crock pot pour in beef stock, beer and golden mushroom soup, stir to combine everything.

Step 2

Trim excess fat from roast if any and season both sides with salt and pepper. In a large skillet heat olive oil at medium high and brown roast on all sides. Remove to a plate.

Step 3

In the same skillet saute all vegetables for a couple of minutes to help release more flavor, add to crock pot and stir again.

Step 4

Place roast on top of vegetables cover and cook on low for 6 - 8 hours.

Step 5

When done transfer roast and vegetables to serving platter and pour liquid into sauce pan and thicken with 2 tbs cornstarch mixed well with 2 tbs water, bring to a boil and stir until desired thickness of gravy.

Tips & Variations


No special items needed.

Tags : Dinner

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