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SLow Cooker Pot Roast Recipe

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This recipe for SLow Cooker Pot Roast is from The Bjornson Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp (30 mL) Fennel seeds, crushed
1 tsp (5 mL) Salt and pepper each
3 lb (1.36kg) Boneless beef pot roast (ex. cross rib, blade or top blade)
3 tbsp (45 mL) Vegetable oil
2 Onions, chopped
4 Carrots, diced
2 tb
sp (30 mL) All-purpose flour
1 ˝ cups (375 mL) Campbell's® No Salt Added Ready To Use Beef Broth
3 Bay leaves
Directions:
Directions:
1. Combine crushed fennel seeds with ˝ tsp (2 mL) each of the salt and pepper, rub all over roast
2. In a large sauté pan, heat 2 tbsp (30 mL) of oil over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer pot roast to slow-cooker; set aside
3. Reduce stove-top heat to medium and add remaining oil to pan, if necessary; cook onions, carrots and remaining salt and pepper, stirring for 4 minutes or until just golden
4. Sprinkle with flour; cook, stirring for 1 minute
5. Add beef broth and bay leaves to pan. Bring to a boil, stirring and scraping up crispy brown bits from the bottom of the pan. Transfer vegetables, broth and bay leaves to slow-cooker.
6. Cover and cook on LOW for 7 to 8 hours or until fork tender
7. Remove bay leaves and skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.
Personal Notes:
Personal Notes:
If you don't own a slow-cooker, cook the pot roast and vegetables in a heavy dutch oven pot at 325 ̊F (160 ̊C) in the oven for about 3 hours or until fork tender.
I also use a pressure cooker and it works very well.

 

 

 

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