Recipe
Ingredients
- 2-3 pound beef roast
- 1 teaspoon salt
- 1 tablespoon garlic powder
- ½-1 teaspoon ground black pepper
- 1 pound carrots (cut in 1 inch chunks)
- 1 pound potatoes (cut in 1 inch chunks)
- 1-2 cup onions
- 1-2 cup celery
- 1 tablespoon vegetable or olive oil
- 1 tablespoon dried parsley flakes
- 1 tablespoon cornstarch per cup of liquid (for gravy)
Instructions
- Cut off an inch or two piece of fat from the roast and chop into small pieces. Melt in a cast iron skillet over medium high heat. If the roast is very lean, use a tablespoon or two of vegetable/olive oil.2-3 pound beef roast
- Rub the roast with garlic powder, salt and pepper. Sear the roast in the cast iron skillet once the fat has melted, until browned on all sides.1 teaspoon salt, 1 tablespoon garlic powder, ½-1 teaspoon ground black pepper
- While roast is searing, chop vegetables. Carrots and potatoes should be in about 1 inch chunks, the celery about 2 inch sticks. The onion should be cut in half vertically (pole to pole), then cut in 6-8 large wedges with the root end still intact.1 pound carrots, 1 pound potatoes, 1-2 cup onions, 1-2 cup celery
- Toss the vegetables with the tablespoon of oil and parsley flakes.1 tablespoon vegetable or olive oil, 1 tablespoon dried parsley flakes
- Put the vegetables in the slow cooker. Then place the roast on top. If you have a temperature probe, insert it into the roast as directed by the slow cooker manufacturer.
- For pan gravy, set aside the cast iron skillet. Do not clean it yet!
- Cook on high for approximately 25-30 minutes a pound, including vegetables. For medium rare roast until 140℉, approximately 2-2.5 hours on high, 4-5 hours on low. For medium cook until 145℉, or another 30 minutes to 1 hour.
- Remove roast and allow to rest for 10 minutes before slicing. For crispier browned vegetables, place in a single layer on a baking sheet and broil for about 10 minutes, turning once.
- Pour the juices from the roast into a measuring cup then pour into the cast iron skillet and loosen all browned bits.
- In a small container combine 1 tablespoon of cornstarch for each cup of liquid with a small amount of water to dissolve. (If you have two cups of juices, use two tablespoons of cornstarch in about 2-3 tablespoons of water.) Whisk the cornstarch slurry in the juices and bring to a boil, stirring frequently. Boil one minute.1 tablespoon cornstarch per cup of liquid
Notes
The times listed are for my slow cooker. Yours may vary depending on the manufacturer, the capacity of the slow cooker and the amount of food inside. Consult your manufacturer's instructions for more information.
If you want to skip the vegetables, place the roast on a trivet or ball up several balls of aluminum foil and place on the bottom of the cooker to lift the roast out of the liquid.