Slow Cooker Beef Pot Roast. For Lazy Cooking Days

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The slow cooker and I are beginning to become close friends. Hey, why not? I do the chopping and the slow cooker does the rest. It’s a good thing we have going…everyone’s happy!

Recently the slow cooker and I teamed up to cook a beef rib roast with some chopped carrots and onions in a savory gravy. It was a slow cooker first for me and I was happy with the results. The only change I’d make is reduce the cooking time from 5 hours to 4 hours so the roast is more towards medium-rare than medium-well. Adjust the time based on your preference. What really made this roast over-the-top for me was serving it with Rosemary Mashed Potatoes…with some of the gravy on top….nice!

My song choice for prepping this dish is “Lazy Eye” by Silver Sun Pickups. Mainly because when the slow cooker and I collaborate on a dish it’s usually because I’m more the lazy eye as the cooking part only requires a portion of my focus. The slow cooker is the sharp eye, zeroing in on bringing all the wonderful flavors together. Is that analogy sort of weird? Hmmm maybe…but it’s true.

What's the last tasty dish you make in your slow cooker?

Slow Cooker Beef Pot Roast
Beef and vegetables in a savory gravy

Instruments
1 tsp dried oregano
1 tsp salt
½ tsp each freshly ground black pepper and garlic powder
3 lb Beef Rib Roast
4 cups beef broth
2 tbsp each red wine vinegar, tomato paste and brown sugar
1 tbsp reduced-sodium soy sauce
2 tsp Worcestershire sauce
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, coarsely chopped
1½ tbsp cornstarch
¼ cup water

Lyrics
In a small bowl combine, oregano, salt, pepper and garlic powder. Rub mixture onto all sides of the roast.

In a slow cooker combine broth, vinegar, tomato paste, sugar, soy sauce and Worcestershire sauce. Mix well. Add beef, carrots, celery and onion to slow cooker. Cover with lid and turn dial to LOW. Cook for 4 to 5 hours depending on your desired degree of doneness.

Transfer beef and vegetables from slow cooker to a plate and tent with foil. Drain sauce into a medium saucepan.

In a small bowl stir together cornstarch and water. Add to saucepan. Cook over medium-high heat until sauce begins to slightly thicken. Season with salt and pepper.

Slice beef, serve with sauce, vegetables and don’t forget the mashed potatoes ; )

Volume: Makes 4 to 6 Servings

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Brent Garell (The Kitchen Roadie)
brent@cookapalooza.com