Sunday, 21 April 2013 11:48

Sabbath Pot Roast

Written by Michelle
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1 onion, chopped
4 carrots, chopped
1 lb. red potatoes, cut into 1/2" pieces
2 cups beef broth
3 tbsp. tomato paste
4 cloves garlic, crushed
1 tsp. thyme
1 bay leaf
3-4 lb. beef rump roast
2 tsp. salt
1/4 tsp. pepper
4 tbsp. flour or flour substitute
1 tbsp. olive oil
For Gravy:
3 tbsp. oil or margarine
3 tbsp. flour or flour substitute
Juice from crockpot
Put the onion, carrots, potatoes, beef broth, tomato paste, garlic, thyme, and bay leaf in a slow cooker and stir to combine.  Season the roast with salt and pepper.  Roll roast in flour and coat evenly.  In a alrge saute pan over high heat, warm the olive oil until it is nearly smoking.  Add the roast and brown it on all sides, 3-4 minutes total.  Transfer the roast to the slow cooker and cook on low for 8-10 hours.  Transfer to a cutting board, cover with foil, and allow it to rest for 5 minutes.  
If desired, you can make a gravy by heating oil in a large skillet until melted; add flour and saute until all the oil is absorbed. Strain all the liquid from the crockpot and add to skillet.  Heat until thickend and bubbly.  Serve gravy over roast with vegetables.

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