Recipe By : Peggy Engells
Serving Size : 6 Preparation Time :0:30
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil -- or more
3 1/2 pounds beef bottom round roast
(well trimmed & tied
1 teaspoon salt -- divided
1/2 teaspoon black pepper -- divided
2 medium onions -- sliced
2 medium carrots -- 1/2" thick rds
4 medium boiling potatoes -- 1/2" thick rds
2 bay leaves
1/2 cup water
1 tablespoon unsalted butter
1 tablespoon flour -- all-purpose
In a large skillet, heat the oil over medium-high heat. Add the roast
and cook, turning often, until browned on all sides, about 10 minutes.
Transfer the roast to a plate and season with 1/2 teaspoon of the salt
and 1/4 teaspoon of the pepper. Add more oil to the skillet, if
necessary, and heat over medium heat. Add the onions, carrots and
potatoes and cook over medium heat, stirring often, until the onions are
softened, about 5 minutes. Transfer the vegetables to a 3 1/2 quart
(or larger) slow cooker. Add the bay leaves, and season with the
remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the roast on
top of the vegetables. Add the water to the skillet and bring to a boil,
scraping up the browned bits on the bottom of the pan with a wooden
spoon. Pour into the slow cooker. Cover and slow-cook until the roast
is very tender, 8-10 hours on low (200 F). Using a slotted spoon,
transfer the roast and the vegetables to a platter and cover with foil to
keep warm. Skim the fat from the surface of the cooking liquid. In a
saucepan, melt the butter over very low heat. Add the flour and let
bubble, stirring constantly, until lightly browned, about 1 minute. Whisk
in the cooking liquid and bring to a simmer. Cook, whisking often, until
thickened and reduced to about 1 cup, about five minutes. Using a sharp,
thin knife, slice the roast crosswise across the grain. Serve with the
vegetables and gravy.
