This best Slow-Cooker Pot Roast gives tender, juicy fall apart beef with enough vegetables, leaving only room to add rice, mashed potatoes or a dinner roll.
This is one of the simplest, and our favorite, combination of a delicious beef roast and vegetables. You can always change up the vegetables to whatever you have on hand.
I have to admit that I am not using my slow-cooker as regularly as I really should ~ the best food is made in a slow-cooker after all !
Besides the rub and searing of the Beef Roast, this is a dump-and-go recipe which I always like. No fuss every 10 - 15 minutes, by adding ingredients, or stirring is needed. Just leave it to do it's thing in the slow-cooker while you go on ahead and do whatever you need to do without worrying about how dinner is coming along.
1 TB Black Pepper
1 TB Ground Coriander
2 t Cinnamon
1 1/2 t Salt
1/2 t Ground Cloves
1/2 t Allspice
MEAT & VEGETABLES:
1.5 kg Beef Pot Roast, trimmed of all visible fat
1 TB Coconut Oil
2 cups Carrots, cubed, rounds, sliced
1/2 cup Celery Stalks, chopped
1 Onion, sliced thickly
3 t Garlic, crushed
1 cup Beef Stock
1 TB Parsley, chopped
1.) Mix together all the ingredients for the Rub and cover the Beef Roast all over.
2.) Heat Oil in a large pan - sear Roast on all sides - transfer to the slow-cooker, set on Low.
3.) Add the Carrots, Celery,Onion and Garlic to the Roast - pour over the Beef Stock and cook 7 - 8 hours on Low.
Serve sprinkled with Parsley.
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