Slow-Cooked Pot Roast and Vegetables Recipe

Name: Slow-Cooked Pot Roast and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon all-purpose flour; ½ teaspoon salt; ⅛ teaspoon pepper; 1 12 lbs boneless beef top round steaks, cut into 4 equal pieces (1/2 inch thick); 4 medium potatoes, peeled, each cut into 6 pieces; 4 large carrots, cut into 1-inch pieces; 1 onion, thinly sliced; 1 bay leaf; 1 (14 ounce) can beef broth; 1 teaspoon Worcestershire sauce; 2 tablespoons cornstarch

Servings: persons

1 tablespoon all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 12 lbs boneless beef top round steaks, cut into 4 equal pieces (1/2 inch thick)
4 medium potatoes, peeled, each cut into 6 pieces
4 large carrots, cut into 1-inch pieces
1 onion, thinly sliced
1 bay leaf
1 (14 ounce) can beef broth
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

1
In shallow bowl, combine flour, salt and pepper, mix well.
2
Add beef pieces, turn to coat both sides.
3
Spray large nonstick skillet with nonstick cooking spray.
4
Heat over medium-high heat until hot.
5
Add beef; cook 4 to 6 minutes or until browned, turning once.
6
Remove beef from skillet; cover to keep warm.
7
In 3-1/2 to 4-quart slow cooker, combine potatoes, carrots and onion; mix well.
8
Add bay leaf.
9
Place browned beef over vegetables, in small bowl, combine 1-1/2 cups of the broth (reserve and refrigerate remaining broth) and Worcestershire sauce.
10
Pour over beef.
11
Cover; cook on Low setting 8 to 10 hours.
12
About 5 minutes before serving with slotted spoon; remove beef and vegetables from slow cooker; place on serving platter.
13
Cover to keep warm.
14
Pour liquid from slow cooker into medium saucepan; remove and discard bay leaf.
15
In small bowl, blend remaining broth and cornstarch until smooth.
16
Add to liquid in saucepan.
17
Bring to a boil over medium-high heat; stirring constantly.
18
Boil 1 minute.
19
Serve sauce with beef and vegetables.
20
If desired, season to taste with salt and pepper.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon all-purpose flour, ½ teaspoon salt, ⅛ teaspoon pepper, 1 12 lbs boneless beef top round steaks, cut into 4 equal pieces (1/2 inch thick), and more.

Yes, Slow-Cooked Pot Roast and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Pot Roast and Vegetables

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