Tasty Pot Roast
A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.
Yield
8 servingsPrep
30 minCook
8 hrsReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kilograms |
beef
topside |
*
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
| 25 | grams |
lard
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
carrots
|
|
| 500 | ml |
beef stock
prefer veal stock if possible |
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kg |
beef
topside |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 25 | g |
lard
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
carrots
|
|
| 5E+2 | ml |
beef stock
prefer veal stock if possible |
*
|
| 1 | each |
bay leaves
|
*
|
Directions
Season the beef with salt and pepper and brown on all sides in lard.
Remove the beef and add the chopped onion and carrot to the fat.
Cook until the onion is soft and golden.
Put the vegetables into the crockpot and put the beef on top.
Bring the stock with the bay leaf to the boil and pour over the meat.
Cover and cook on High 30 minutes, then on Low 8 to 9 hours.
If liked a little flour may be mixed with cold water and stirred into the crockpot an hour before serving to make a thick gravy.
