|Pot Roast with Mashed Potatoes and Gravy|
Today, I carry on my own tradition of the Pot Roast Meal. Being that I am usually running around, I put my roast in a slow cooker in the morning turn it on low and let it cook. I do not cook my veggies in the crock pot with the meat. I cook them separately. Usually, I serve mashed potatoes and gravy with the pot roast.
In this recipe, I used a 3 1/2 -4 pound eye of round roast. I set it on a bed of finely chopped onions, carrots, and celery. Add 1/4 cup beef broth and a bay leaf. Set it on low and let it cook for 6-8 hours. The result is moist, tender, and flavorful slice of roast. I love the flavor and texture of the beef from slow cooking. Serve with mashed potatoes and veggies, if you desire. Perfect for a weekday family meal or a Sunday Dinner.
Slow Cooked Pot Roast
Special Equipment: Crock Pot
1 (3 ½-4 pound) Eye of Round Beef Roast
Ground Black Pepper
¼ cup beef broth/stock
1 bay leaf
¼ cup finely chopped onions
¼ cup finely chopped carrots
¼ cup finely chopped celery
1. Wipe the roast with a damp paper towel. Sprinkle the roast generously with black pepper.
2. In a large skillet heat the olive oil over medium-high heat. Brown the roast on all sides.
3.Pour the beef broth or broth into the crock pot. Add the bay leaf.
4. Spoon the onions, carrots, and celery in the bottom of the crock-pot.
5. Place the roast on top of the veggies. Cover and set crock-pot on low. Cook for 6-8 hours. Slice and serve.
Makes 6 servings