Slow-Cooker Roast Beef

Slow-Cooker Roast Beef

Serve the tasty Slow-Cooker Roast Beef with a generous helping of creamy mashed potatoes.

Slow-Cooker Roast Beef
Makes 4 to 6 servings, plus more for leftovers
  • 6 pounds eye-of-round roast
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 5 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 1 onion, cut into 8 wedges
  • 2 cloves garlic, minced
  • 10 sprigs fresh thyme
  • ¼ cup butter
  • ⅓ cup all-purpose flour
  • 2 (10¾-ounce) cans beef consommé
  • Mashed Potatoes (recipe follows)
  1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Add roast, and cook for 5 to 6 minutes per side or until browned. Place roast in a 5- to 6-quart slow cooker. Arrange carrots, celery, onion, and garlic around roast. Top with thyme.
  2. In same skillet, melt butter over medium heat. Add flour, and cook for 2 minutes, stirring constantly and scraping brown bits from bottom of pan with a wooden spoon. Add consommé, and bring to a boil, stirring constantly, for 3 to 4 minutes or until thickened. Pour over roast.
  3. Cover and cook on LOW for 8 hours or until roast is tender. Serve roast, vegetables, and gravy over mashed potatoes, if desired.
Flavor Booster: Wonder why we scrape the brown bits from the bottom of the pan with a spoon? Because that’s where all the flavor is. When the bits mix with flour and beef consommé, you get a wonderful gravy for the beef. But don’t forget to cook the flour mixture for at least 2 minutes before adding in the consommé. If not, there might be a starchy flavor to the gravy.

Swap It Out: We thought mashed potatoes would be a great addition to this delicious dish, but try cheese grits, rice, or even orzo pasta for a change of pace.

Mashed Potatoes
Makes 4 to 6 servings
  • 3 pounds red potatoes, quartered
  • ½ cup sour cream
  • ¼ cup butter, softened
  • ¼ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  1. In a large Dutch oven, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reducet heat, and simmer 10 minutes or until potatoes are tender. Drain and return to pot.
  2. Add sour cream, butter, milk, salt, and pepper. Mash to desired consistency.

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