CROCK POT POT ROAST
A great meal for a cool Autumn evening. Leftovers make great soup or stew.
Provided by Mikekey *
Categories Beef
Time 6h30m
Number Of Ingredients 12
Steps:
- 1. Coat a large oval slow-cooker insert with non stick cooking spray. Place carrots and onions in bottom.
- 2. Salt and pepper all sides of the roast. Place on top of carrots-onions.
- 3. Pour broth, beer, tomatoes and Worcestershire over roast. Place mushrooms and potatoes around roast (see Note)
- 4. Cover and cook on low for 6 hours.
- 5. NOTE: I didn't have room for the potatoes, so I cooked them separately and added them to the pot after taking the roast out.
- 6. After roast is done, carefully remove it and place on cutting board. Tent with foil to keep warm.
- 7. Make a slurry of the flour and water. Turn slow cooker up to high and whisk in slurry to juices and cook until thickened. You may want to add more flour and water for a thicker sauce.
- 8. Slice meat and serve with sauce and vegetables.
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