Crockpot Roast
For using the oven, because nothing beats the smell of a roast slow cooking throughout the day.
Yield
8 servingsPrep
30 minCook
10 hrsReady
10 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | each |
potatoes
pared, thinly sliced |
|
| 2-3 | each |
carrots
pared, thinly sliced |
|
| 1-2 | each |
onions
peeled, sliced |
|
| 1 ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3-4 | pounds |
beef brisket
or rump roast or pot roast |
|
| ½ | cup |
beef stock
or water, prefer veal stock if possible |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
potatoes
pared, thinly sliced |
|
||
|
carrots
pared, thinly sliced |
|
||
|
onions
peeled, sliced |
|
||
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
|
beef brisket
or rump roast or pot roast |
|
||
| 118 | 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.
