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Crockpot Roast

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Submitted by jclary

For using the oven, because nothing beats the smell of a roast slow cooking throughout the day.

YIELD

8 servings

PREP

30 min

COOK

10 hrs

READY

10 hrs

Ingredients

2-3
EACH POTATOES
pared, thinly sliced
2-3
EACH CARROTS
pared, thinly sliced
1-2
EACH ONIONS
peeled, sliced
1 ½ 7.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3-4
POUNDS BEEF BRISKET
or rump roast or pot roast
½ 118
CUP ML BEEF STOCK
or water, prefer veal stock if possible

Directions

Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (high: 5 to 6 hours) Remove meat and vegetables with spatula and thicken for gravy if desired.

Without vegetables: season roast with salt, pepper and any other favorite seasonings. Add no liquid. Cook as directed.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 643 65% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 602mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 86g
Vitamin A 51% Vitamin C 8%
Calcium 3% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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