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Slow Cooker Autumn Pot Roast

User Rating 3.5 Star Rating (3 Reviews)

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Slow Cooker Autumn Pot Roast
This crockpot pot roast recipe is an autumn pot roast with onion, sweet potatoes, strong beef broth, spices, and other seasonings.

Ingredients:

  • 1 pot roast, lean, boneless, about 2 to 3 pounds
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 4 medium sweet potatoes, about 1 1/2 pounds, peeled and quartered (enough for 4 to 6 people)
  • 3/4 cup water
  • 2 teaspoons beef bouillon granules or beef base
  • 1/4 teaspoon celery seed
  • dash ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cornstarch or flour combined with 2 tablespoons cold water, optional

Preparation:

Trim roast. Heat oil in a large skillet and brown roast on all sides. Browning the roast is optional, but does enhance the flavor a bit. Drain fat from skillet. Place sliced onion in crockpot; top with sweet potatoes. Place meat on vegetables. In a cup, combine the 1/2 cup water, beef bouillon granules, celery seed, cinnamon, and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours, until meat is tender (or cook on HIGH for 4 to 5 hours). Remove beef and vegetables to a serving dish and keep warm.

Skim fat from juices and serve with the beef and vegetables. If desired, pour 2 cups of the cooking liquid into a 2-cup measure. Add enough water or broth to make 2 cups. Put the 2 cups of juices into a saucepan and stir in the cornstarch and water mixture. Cook on medium-low until thickened and bubbly. Serve with roast and vegetables.

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User Reviews

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 2 out of 5
Bland for us, Member MitchConnely

I used an almost 3lb roast. I seasoned the meat with pepper, garlic powder, and Herbes de Provence, and browned the meat on all sides. I used fewer sweet potatoes than it called for, but I added some chopped celery, and decided to try using some broccoli and cauliflower. I've never put those last two in a crock-pot, and didn't know how they would turn out. I cooked for 5 hours on high. The kitchen smelled wonderful. The meat was nowhere near cooked, so I turned it off and we heated left-overís for dinner. Very disappointed, but it was time to eat, could not wait any longer for it to cook. The next day, I put it back on to cook on high for another 2 hours, and then put it on low to keep it hot, I think that was for a couple of more hours. The kitchen didn't smell as good today, maybe because it was already partially cooked, or maybe because it wasn't on for as long. I sampled the meat after the 2 hours on high, and it was bland. I added some pepper and garlic powder to the pot, plus some white cooking wine, and a little more beef bouillon. The sweet potatoes were bland and a little soft from cooking so long. The other veggies didn't really taste like anything except beef broth. The meat was bland. My husband I seldom use salt on items on our plate, and I seldom use it when cooking. We both salted our plate. We ate more for leftovers, and the flavor did not improve. I am on Atkins, so this was low-carb for me. I would make it again, but I guess it would be a different recipe because I would add more of this and some of that and make it my own in an attempt to make it more flavorful. I love pot roast in the crock pot, but this one missed the mark for us.

2 out of 10 people found this helpful.

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