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Sunday Pot Roast Dinner

One 4 poundboneless beef bottom round roast
2 to 3 clovesgarlic, cut into slivers
1/4 teaspoonsalt
1/4 teaspoonblack pepper
3 slicesbacon, chopped
2 mediumonions, cut into thin wedges
1 ribcelery, cut into 1/2" slices
2 poundsred potatoes, cut into 1" pieces
1/2 poundcarrots, cut into 1" pieces
1/2 poundparsnips*, peeled, halved lengthwise, and cut into 1" pieces
1 teaspoondried marjoram
1/2 teaspoondried thyme
One 10 1/4 ounce cancondensed tomato soup
1/2 cup + 1/3 cupcondensed beef consommé, divided
1/2 teaspoondry mustard
2 tablespoonsbalsamic vinegar
3 tablespoonsall-purpose flour
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Sunday Pot Roast Dinner - Equipment List

Carving Knife
Mixing Bowls
Tongs

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Sunday Pot Roast Dinner - Instructions

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.

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Sunday Pot Roast Dinner - Instructions Continued

10 to 12 servings

Courtesy of KitchenAid

*If desired, substitute an additional 1/2 pound carrots for the parsnips.

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