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
Ingredients
- 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)
Instructions
- 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.
- 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.
- Cover and cook on LOW for 8 hours or until roast is tender. Serve roast, vegetables, and gravy over mashed potatoes, if desired.
Notes
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.
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
Ingredients
- 3 pounds red potatoes, quartered
- ½ cup sour cream
- ¼ cup butter, softened
- ¼ cup milk
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- 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.
- Add sour cream, butter, milk, salt, and pepper. Mash to desired consistency.
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