Crock Pot Beef Roast
"I wanted a pot roast and stew like vegetables all in one, so came up with this."
Original recipe yields 5 servings
Ingredients
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 by Step Method
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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