I prefer my roast beef to be very tender and moist, and have found the perfect Crockpot recipe to achieve that. My roasts are never dry or tough when I use the following ingredients and my Crockpot. While I have tried several different cuts of beef, I prefer a well-trimmed chuck roast.
1 whole onion, chopped
4 lbs. chuck roast
1 tsp. sea salt
½ tsp. black pepper
1 packet salt free beef bouillon
2 tbs. brown sugar
1 tbs. cornstarch
5 medium sized white or red potatoes, peeled and diced
2 tbs. butter
- Spray inside of Crockpot with vegetable spray. Set temperature at highest setting.
- Place chopped onion in Crockpot, cover and cook for fifteen minutes.
- Place chuck roast on top of onions. Season with salt and pepper. Cover and continue cooking for fifteen minutes to brown the roast. Turn roast over and brown the other side, cooking another fifteen minutes.
- Add ½ cup water and beef bouillon to Crockpot. Reduce heat setting to low and continue cooking for five hours.
- Using a ladle, remove two tablespoons of the roast beef juices and put into small bowl. Add brown sugar and cornstarch to the juices, stirring until there are no lumps. Add the remaining ½ cup water to the juices and pour back into the Crockpot.
- Raise the temperature setting to high and continue cooking for half an hour.
- Cook the potatoes over the stove as you would to make mashed potatoes. Drain, add butter and milk and whip with electric mixer.
- Serve roast with potatoes and your vegetable or choice, Ladle the gravy over potatoes.
Makes 5 servings.