Slow-Cooked Beef Pot Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Long, slow cooking tenderizes lean cuts of meat. Other lean roasts you can substitute include round and tip. Ingredients:
cooking spray |
1 (3-pound) eye-of-round roast, trimmed |
1/2 teaspoon pepper |
1 1/4 cups water, divided |
1 (0.8-ounce) package brown gravy mix with onions |
1 teaspoon cornstarch |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Sprinkle roast on all sides with pepper. Add roast to skillet, and cook until browned on all sides; place in a 3 1/2- to 4-quart electric slow cooker coated with cooking spray.
2. Combine 1 cup water and gravy mix; pour gravy over roast. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove roast from sauce; cover roast, and keep warm.
3. Combine remaining 1/4 cup water and cornstarch, stirring until smooth. Slowly stir cornstarch mixture into gravy in slow cooker. Pour mixture into a 1-quart microwave-safe glass measure, stirring until blended. Microwave at HIGH 2 minutes or until thickened, stirring after 1 minute. Serve roast with gravy.
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