EASY SLOW-COOKER POT ROAST RECIPE: HOW TO MAKE IT
I love this easy pot roast Crock-Pot recipe for a couple of reasons. First, it's delicious. Second, it's easy! I can't describe the feeling of walking into my house after work and smelling this dish that's been simmering in the slow cooker all day. There's nothing better. —James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 100 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown roast in oil on all sides. Place carrots, potatoes and onion in a 6-qt. slow cooker. Place roast on top of vegetables; sprinkle with steak seasoning. Add broth. Cook, covered, on low 10-12 hours, until beef and vegetables are tender. , Remove roast and vegetables from slow cooker; keep warm., Transfer cooking juices to a saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 354 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 696mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 30g protein. Diabetic Exchanges 4 lean meat
DELICIOUSLY LEAN AND TENDER RUMP ROAST - MAVEN COOKERY
Deliciously tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast.
Provided by Marilyn
Categories Main
Total Time 165 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
- Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 155°F for medium-well. (See tip)
- Remove roast from oven and tent with foil. Let stand 15 minutes.
- Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
- Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
- Serve carved rump roast with the remaining au jus alongside.
Nutrition Facts : Calories 336 kcal, CarbohydrateContent 3 g, ProteinContent 52 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 141 mg, SodiumContent 261 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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