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Wednesday, December 23, 2015

My Favorite Crock Pot Roast Beef

3-4 pound rump roast or other pot roast
1 tablespoon shortening
1 teaspoon salt
1/4 teaspoon pepper
1 pound peeled pearl onions
1 cup sliced mushrooms
1/2 cup beef broth
1 cup red wine (optional)
Dash of tomato paste

Brown meat in hot shortening in a skillet. Put half onions and mushrooms in the bottom of a slow cooker. Salt and pepper meat and place in slow cooker. Add remaining vegetables and liquids.  Cover and cook on low for 10-12 hours or high 5-6 hours.
Serve with boiled or roasted new potatoes, or mashed potatoes, and haricots verts. A simple green salad (thinly sliced radishes are a nice addition) with vinaigrette and old fashioned dinner rolls make a delicious and satisfying dinner.

1 comment:

  1. Last time I made this, I also added two carrots cut into large chunks to the crock pot and it was a nice addition. I removed the vegetables with a slotted spoon into a serving dish, and poured the remaining liquids directly into a gravy boat. Then sliced the beef, so the presentation was more like roast beef than pot roast. For the leftovers, I cubed the beef and heated with the leftover liquids, adding lots of tomato paste and the leftover potatoes and carrots to make a more traditional pot roast.

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