The magic of a GREAT Pot Roast
April 16, 2015
Category
Dinner
This is an easy recipe resulting in tasty and tender meat. Great example of cooking once, and eating twice (or more).
Serving Size
Serves 6 to 8
Notes
The timing for cooking the meat will vary based on your slow cooker. I like to check the meat after 6 hours, test to see how tender it is and then add more time. Can take up to 8 hours.
If you don’t have a slow cooker, that’s okay, use your oven and cook @160 C for about 3 hours (check every hour).
Ingredients
- 1/4 cup flour OR rice flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2.2 kg grass fed beef rump (or other roast suitable for slow-cooking, such as chuck)
- 2 to 3 tablespoons coconut oil
- 2 onions, cut in half and slice thinly (half-moons)
- 2 carrots, well washed, and diced
- Herbs and seasonings, I use this combination for wonderful flavor -
- 1 bay leaf + ½ tbsp. grated ginger + 3-5whole cloves + 3-5 sprigs of fresh thyme
- 1 cup beef or chicken broth mixed with 1 tablespoon tomato paste or puree
Instructions
- Season the flour with the salt and pepper.
- Rub the meat with the seasoned flour, ensuring the flour is well rubbed into the meat.
- Brown meat on all sides in the hot fat or oil.
- After browning the meat, transfer to a slow cooker ( or pan for oven cooking).
- Saute onions in the same pan until softened slightly, and then add to the slow-cooker.
- Pour liquid into the pan, scraping up the browned bits.
- Pour liquid and loosened bits into the slow-cooker or pan, and add carrots, herbs, and other vegetables as desired.
- Cook on low for 6- 8 hours. Check after 6 hours.
© 2021 Patricia of Warmly Nourished
