Easy ‘n’ updated pot roast

Prep 10 min
Plus Cooking time: 360 minutes
Makes 4 to 6 servings

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Ingredients

1 to 1.5 kg
blade or cross rib pot roast, s
2 tbsp
1 cup
tomato juice, or red wine
284-mL can
undiluted beef broth
2
large carrots
2
large potatoes
1 1/2 tsp
dried thyme, or oregano leaves (optional)
1/4 cup
1/4 cup
cold water

Instructions

  • Pat meat dry with paper towels. Place in bowl of a large slow cooker. Rub steak spice all over meat, turning to evenly coat. Pour tomato juice and broth around meat. Cover and cook on high setting 6 to 7 hours or low setting 8 to 10 hours, until tender. Turn meat halfway through. Meanwhile, slice carrots in half lengthwise, then into 1-inch (2.5-cm) pieces. Slice unpeeled potatoes into wedges. Add to slow cooker, submerging in liquid, for last hour of cooking.
  • Then remove meat and veggies to a platter and cover with foil to keep warm. To thicken cooking liquid, pour all liquid from slow cooker into a large saucepan. Skim off and discard fat. Add thyme. Bring to a boil over high heat. In a small bowl, whisk cornstarch with water until smooth. Slowly whisk into pan juices. Stir often until thickened, 2 to 3 minutes. Taste and add salt and pepper, if needed. Slice meat and serve with veggies and gravy. Cover and refrigerate any leftovers up to 3 days. Store sauce in a separate container. Leftovers make great hot beef sandwiches for lunch the next day.

Nutrition

Calories 253, Protein 23.2 g, Carbohydrates 19.7 g, Fat 8.8 g, Fibre 2.3 g, Sodium 231 mg.
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