|Nutritional Guidelines (per serving)|
With this simple recipe for long cooking pot roast, you can be away all day and come home to a fabulous and hearty complete dinner. Big cuts of beef will most likely always take a long time to cook in the slow cooker. The tough cuts such as top round and chuck have lots of connective tissue that does not dissolve until the meat temperature reaches around 200 F. So, while a steak would be inedibly tough at that temperature, a roast becomes meltingly tender and succulent.
You can use other vegetables in this easy recipe. Add some thickly sliced red, yellow, or orange bell peppers, or fresh green beans. Some parsnips or turnips would be a nice change of pace.
- 1 (4 to 5 pound) lean top round beef roast
- 3 to 4 onions (sliced)
- 4 to 5 cloves garlic (chopped)
- 6 to 8 potatoes (peeled and cut into chunks)
- 3 to 4 carrots (peeled and cut into chunks)
- 1 envelope onion soup mix
- 1/2 cup burgundy wine (or beef stock)
- 1 teaspoon dried marjoram leaves
Trim the visible fat off of the roast and discard.
Place the onions, garlic, potatoes, and carrots vegetables in the bottom of a 4 to 5-quart crockpot. Place the beef roast on top. Sprinkle the soup mix over all. Then pour the wine or stock over everything.
Cover the crockpot and cook on low for 10 to 12 hours or until the beef and vegetables are tender. Skim the fat from the juices and serve with the beef and vegetables.