Vs Crock Pot Bottom Round Roast Food
V'S CROCK POT BOTTOM ROUND ROAST
After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.
Provided by VLizzle
Categories Roast Beef
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chopped onion and carrots in bottom of crock pot.
- Season all sides of the roast liberally with the kosher salt and ground pepper.
- Place roast on top of onions and carrots, fat side down.
- Combine mustard, sugar, Worcestershire sauce, beef broth and red wine in a separate bowl and pour over roast
- Set crock pot to low and cook for 3 hours.
- After 3 hours, turn the roast onto one side and cook for 20 minutes.
- After 20 minutes, turn the roast on the next side and cook 20 minutes, repeat until the roast has the fat side on the bottom again.
- Cook for about 2 more hours usually 6 hours total.
- The roast is done when it shreds easily with a fork.
WARM AND COZY BOTTOM ROUND ROAST CROCK POT STYLE
The aroma of this roast made DH and DS drool. I had a beautiful roast from the market and wanted to try simple spices yet aromatic! This is what the doctor ordered for a very chilly January day. DH and DS loved it!
Provided by Chef1MOM-Connie
Categories Very Low Carbs
Time 6h15m
Yield 1 roast, 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients together in a plate.
- Rub roast in oil.
- Roll roast in dry mix.
- Place onions on bottom of crock pot.
- Place roast in crock pot.
- Cook on low for 6-8 hours.
- Throw in remaining rosemary 1/2-1 hr before dinner to send the aroma once again through the house.
- With juice from roast I made a gravy to pour over top of sliced beef just before serving.
- I served with roasted potatoes, broccoli, and fresh made Italian bread.
- Leftovers were shredded for beef sandwiches the following day mixed with the gravy.
- *** I use fresh herbs when possible so measurements are approximate for herbs. Adjust seasonings to taste. I do not use salt and at times am heavy on herbs.
Nutrition Facts : Calories 255.2, Fat 9.1, SaturatedFat 2.8, Cholesterol 103.8, Sodium 102.2, Carbohydrate 5, Fiber 0.7, Sugar 1.1, Protein 38.5
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