The Beef Checkoff
- 1-- boneless beef bottom round rump roast or beef bottom round (3 to 3 1/4 pounds)
- 2-- (24-ounce) packages vegetables (potatoes, onions, carrots, celery)
- 2-- (.75- to .88-ounce) packages mushroom or brown gravy mix
- 1/3cup all-purpose flour
- 1/2teaspoon salt
- 1/2teaspoon black pepper
- 1cup beer
- -- Chopped fresh parsley (optional)
Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.
Cook's Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.
Recipe courtesy of The Beef Checkoff.
Nutritional Info *per serving
- Calories 318
- Fat 9g
- Saturated Fat 3g
- Monounsaturated Fat 3g
- Cholesterol 112mg
- Sodium 516mg
- Carbohydrate 17g
- Fiber 2.6
- Protein 39g