FOOD OF THE WEEK!!

Slow Cooker Tangy Tomato Pot Roast 

Slow Cooker Tangy Tomato Pot Roast

Prep Time: 15 minutes

 

Cook Time: 8 hours

 

Total Time: 8 hours 15 minutes

Servings: 8 people

 

477 kcal

 

An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.

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Ingredients

• 6 medium yellow-fleshed potatoespeeled and halved
• 6-8 carrots peeled and halved if thick or left whole if thinner
• 1 medium onion peeled and thinly sliced
• 1 Tbsp olive oil
• Salt and freshly ground pepper
• 3 lb boneless beef roast inside or outside round, blade or cross-rib works well
• 2 cups tomato sauce or passata
• 1/4 cup brown sugar packed
• 2 Tbsp Worcestershire sauce
• 2 Tbsp cider vinegar
• 2-3 fresh thyme sprigs or 1 tsp dried thyme leaves
• 1 tsp salt
• Freshly ground pepper

To thicken:

• 1 Tbsp cornstarch
• 1 Tbsp water

To serve:

• Fresh parsley chopped

Instructions

1. Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
2. On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
3. In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
4. Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
5. Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.