Slow Cooker Beef Roast with Vegetables
Slow Cooker Beef Roast with Vegetables is a tender, juicy slow cooker roast. Slow cook it with some red potatoes and veggies for the ultimate, one-pot dish. This all-day recipe serves 10 or 12, so it's a great recipe to make for company.
Notes
Visit Hamilton Beach's Web site at www.HamiltonBeach.com for more slow cooker recipe ideas.
Serves10
Cooking Time8 hr
Ingredients
- 1 (3 to 4-pound) bottom round beef roast
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoon olive oil
- 1 large onion, cut into wedges
- 3 garlic cloves, smashed and peeled
- 8 baby red potatoes
- 8 baby white potatoes
- 3 carrots, peeled, sliced
- 1/2 cup beef broth
- 4 sprigs fresh thyme
Instructions
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Season beef roast with salt and pepper.
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Heat olive oil over medium heat in deep skillet or stove top safe slow cooker vessel on stove top. Brown roast well on all sides. Remove from heat, remove roast from cookware and set aside.
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Place onion and garlic in cookware and brown lightly with residual heat from cookware.
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Transfer onion and garlic to slow cooker base and place roast on top of onion and garlic (or simply place meat on top of onion mixture if using stove-top safe slow cooker vessel). Surround roast with potatoes and carrots.
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Pour beef broth over all and top with thyme sprigs.
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Cover and place cookware on slow cooker base and cook on HIGH for 4 hours, on LOW for 8 hours.
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Remove roast to serving platter. Discard thyme sprigs. Using slotted spoon, remove vegetables to serving platter with roast. Cover with foil to keep warm.