Sunday Pot Roast Dinner
Enjoy this awesome Sunday Pot Roast Dinner slow cooker recipe any day of the week. Bacon adds a great smoky flavor that infuses the entire meal while mustard and balsamic vinegar add a little tang to the dish. Made with chunks of vegetables and a tender pot roast, this recipe has everything you need for a delicious meal - you won't have to worry about side dishes when you make this easy slow cooker pot roast. Everyone is sure to love this super tasty pot roast recipe.
Notes
*If desired, substitute an additional 1/2 pound (227 g) carrots for the parsnips.
Serves10
Ingredients
- 1 (4-pound) boneless beef bottom round roast
- 3 cloves garlic, cut into slivers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 slices bacon, chopped
- 2 medium onions, cut into thin wedges
- 1 rib celery, cut into 1/2-inch slices
- 2 pounds red potatoes, cut into 1 1/2-inch pieces
- 1/2 pound carrots, cut into 1-inch pieces
- 1/2 pound parsnips*, peeled, halved lengthwise, and cut into 1-inch pieces
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 (10-3/4-ounce) can condensed tomato soup
- 1/2 cup plus 1/3 cup (75 ml) condensed beef consommé, divided
- 1/2 teaspoon dry mustard
- 2 tablespoons balsamic vinegar
- 3 tablespoons all-purpose flour
Instructions
-
Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
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In large skillet, cook bacon until crisp; remove with slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
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Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme.
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In medium bowl, combine tomato soup, 1/2 cup (125 ml) consommé, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
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Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm.
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In small bowl, mix flour and remaining 1/3 cup(75 ml) consommé. Stir into liquid in Slow Cooker. Cover and cook at HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.
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SissieSass
Nov 29, 2017
Thank you for including directions for the carrots instead of the parsnips. I have never cooked with them before now. Is there any reason I cannot leave out the marjoram, or should I replace it with something else? I have everything else in the kitchen now except for that spice.
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