Slow Cooker Pot Roast Recipe

This slow cooker pot roast recipe must be the simplest I've tried yet. The fastest to prepare as well. This crockpot roast beef tastes as good as it looks. I served it with cauliflower and fries, but use whatever you have to hand.

A joint of pork could be used instead of beef.



Preparation time:

Five minutes

Pot roast

Ingredients for this Slow Cooker Pot Roast Recipe

3 smallish onions, quartered
6 carrots, cut into decent chunks
A two pound joint of brisket or chuck
A cup of beef stock
Cornstarch (cornflour)

Cooking Method

Place the onions and carrots in the Slow Cooker, ( they act as a trivet keeping most of the beef out of the gravy).

Place the joint on top

Add the beef stock

Sprinkle the beef with pepper and salt

Cook for ten hours on high or five hours on low

Remove the joint ten minutes before serving and let it rest. This makes it easier to carve.

Add cornflour dissolved in cold water to the gravy to thicken it.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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