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Family-Favorite Pot Roast




Source of Recipe


General Mills


List of Ingredients




2 pounds beef bottom round roast - (to 2 1/2 lbs)
2 teaspoons olive or vegetable oil
2 medium potatoes - (to 3), cut 2" pieces
2 cups baby-cut carrots
2 cups sliced mushrooms - (abt 5 oz)
1 medium celery stalk, sliced
1 medium onion, chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon dried thyme leaves
1 can diced tomatoes - (14.5 oz), undrained
1 can condensed beef consomme or broth (10.5 oz)
1 can eight-vegetable juice - (5.5 oz)
1/4 cup Gold Medal all-purpose flour

Recipe



Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high
heat. Cook beef in oil about 10 minutes, turning occasionally, until brown
on all sides.

Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow
cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables.
Pour tomatoes, consomme and vegetable juice over beef.

Cover and cook on LOW heat setting 8 to 10 hours or until beef and vegetables
are tender.

Remove beef and vegetables from slow cooker, using slotted spoon; place on
serving platter and keep warm. Skim fat from beef juices in slow cooker if
desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until
smooth using wire whisk.

Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables. Yields 6 servings.