Roast Pot
A simple pot roast recipe that is cooked to perfection without any hassle.
Yield
6 servingsPrep
30 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3-4 | pounds |
beef
rump or chuck roast |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
salt
seasoned |
|
| ¼ | teaspoon |
black pepper
seasoned |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | tablespoon |
onions
instant, minced |
|
| 1 | cup |
beef stock
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
beef
rump or chuck roast |
|
||
| 5 | ml |
salt
|
|
| 2.5 | ml |
salt
seasoned |
|
| 1.3 | ml |
black pepper
seasoned |
|
| 1.3 | ml |
paprika
|
|
| 15 | ml |
onions
instant, minced |
|
| 237 | ml |
beef stock
|
|
Directions
Rub all sides of meat with salt, seasoned salt, seasoned pepper, and paprika. In crockpot, combine seasoned beef with onion and bouillon. Cover and cook on Low 8 to 10 hours or until meat is tender.
Remove from pot, slice. If gravy is preferred, thicken juices with flour dissolved in a small amount of water after removing meat from pot. If desired, vegetables such as potatoes, carrots, small white onions, or celery may be added with bouillon and cooked the same time as meat.
Makes 6 to 8 servings.
