Main Ingredients: Beef, Vegetables
Styles: Kid Friendly, Slow Cooking
Meal / Menu Items: Mains
Cuisines: American
Recipes
Slow-Simmered and Savory Pot Roast
Serves 3*
Preparation Time: 5 minutes
Start to Finish: 5 minutes preparation, plus 8 to 10 hours in a slow-cooker
Here's a whole, satisfying dinner in one pot, just waiting for you at the end of the day!
Recipe
1 1/2 pounds Sirloin Roast
Salt and black pepper to taste
1/2 pound fingerling potatoes
12 baby carrots
1/2 cup onion slices
1 can (14 1/2 ounces) stewed tomatoes
3/4 cup red wine (or water)
1 envelope dry onion soup and recipe mix
1/4 teaspoon dried thyme
3 tablespoons cornstarch
Trim the roast of excess fat and salt and pepper to taste. Set aside.
Place potatoes in the bottom of a 2 1/2-quart crock pot. Add carrots, onion slices and canned tomatoes with juices. In a small bowl, combine wine (if using), soup mix and thyme. Mix well. Place roast over vegetables and pour wine mixture gently over meat. Cover crock and cook on low for 8 to 10 hours.
Remove vegetables and roast with a slotted spoon to a platter. Slice meat as desired. Remove about 1/2 cup liquid to a small jar with a tight fitting lid and add cornstarch to jar. Cover and shake well to remove lumps. Add cornstarch mixture back to crock and cook and stir for 2 to 3 minutes to thicken juices into a gravy. Serve gravy over meat and vegetables.
* Notes
Recipe can be easily doubled and cooked in a 5-quart or larger crock pot.
Nutrition Info
Approximate Values Per serving: 500 calories (16% from fat), 9 g fat (3 g saturated), 82 mg cholesterol, 53 g protein, 40 g carbohydrates, 5 g dietary fiber, 1270 mg sodium
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Comments
Can the Slow-simmered and savory pot roast be cooked in the oven and what temp and for how long.
We have not tested this recipe in the oven, and because this is such a small roast, we don’t think it would work very well without a major overhaul! If anyone does try it, please let us know how it works. Thanks!
From Sue Lewis of Charlottesville, Va,, via email:
I tried your recent Slow-Simmered and Savory Pot Roast yesterday because it sounded really good and I was going to be away all day - I have just a few comments:
The stewed tomatoes really should have been chopped up (I used a name-brand, not store-brand) - at the end they were still in big chunks (I cooked for 9 hours on low) - they also made the gravy more tomatoey than I like - maybe a can of diced plain tomatoes? The onion soup package gives a good amount of flavor.
I had to do the gravy in a pan on the stove, because there is no way you can get a slow cooker on low to make gravy in two or three minutes - it took more than that on the stove!
My husband and I enjoyed the meal, other than that! The recipe must work for heartier eaters than we are, because we have more than enough meat for another full meal, but I’ll have to cook up more potatoes and carrots for the next time.
From Joe S. of Hollywood, FL, via email:
I recently bought a slow cooker and am using it today for the first time. I used your pot roast recipe and started it at 10:30AM for an 8-hour run. I’m using a 5-quart crock pot and added some extra potatoes, carrots and liquid.
My question is: I have some fresh baby spinach and fresh mushrooms I was thinking of adding to the pot. Do you think that’s a good idea and, if so, when during the 8-hour cycle would I add them? Thanks.
Joe
Hi Joe!
I think the mushrooms would do fine as the last (top) layer, added at the beginning. The spinach will turn “skunky” in the crock pot.
My suggestion on that is to quickly “steam” it in the microwave and then stir it in just before serving!
Hope this helps and thanks for trying our recipes!
From John, via email, to Sue:
Dude, turn the slow cooker on high. This is not the most difficult issue you are going to encounter in your life.
I just tried this recipe (late the other afternoon) with diced tomatoes with onion and roasted garlic instead of the stewed tomatoes. I doubled everything and started out in a crock pot. I realized that even if I set the crock pot on high it would not be ready in time for company that night. So I transferred everything to a large soup pot and simmered it all covered on the stove top for a couple of hours. The meat was tender and the flavor was fabulous! It reminded me of a pot roast I used to make years ago with cream of mushroom soup. This recipe is lower in calories and easier. It got rave reviews! The cut of meat I used was a bottom round roast. It sliced up very nicely. Next time I will plan ahead (maybe!) and use my crock pot. Thanks for the delicious post!
Way to go Margie! Now that is desperate cooking at it’s best! I can’t wait to hear how it goes for you in the Crock Pot next time. Enjoy!