Sunday Pot Roast Dinner
|One 4 pound||boneless beef bottom round roast|
|2 to 3 cloves||garlic, cut into slivers|
|1/4 teaspoon||black pepper|
|3 slices||bacon, chopped|
|2 medium||onions, cut into thin wedges|
|1 rib||celery, cut into 1/2" slices|
|2 pounds||red potatoes, cut into 1" pieces|
|1/2 pound||carrots, cut into 1" pieces|
|1/2 pound||parsnips*, peeled, halved lengthwise, and cut into 1" pieces|
|1 teaspoon||dried marjoram|
|1/2 teaspoon||dried thyme|
|One 10 1/4 ounce can||condensed tomato soup|
|1/2 cup + 1/3 cup||condensed beef consommé, divided|
|1/2 teaspoon||dry mustard|
|2 tablespoons||balsamic vinegar|
|3 tablespoons||all-purpose flour|
Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
In large skillet, cook bacon until crisp; remove with slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.
Place onions and celery in slow cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots and parsnips. Sprinkle with marjoram and thyme.
In medium bowl, combine tomato soup, 1/2 cup consommé, mustard and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.
Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/3 cup consommé. Stir into liquid in Slow Cooker. Cover and cook at HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.
10 to 12 servings
Courtesy of KitchenAid
*If desired, substitute an additional 1/2 pound carrots for the parsnips.