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Categories:
cross potatoes carrots onion celery salt oregano thyme salt pepper bay leaf beef base hot water flour
Viewed: 25 - Published at: 9 years agoIngredients
- 2 -3 lbs boneless cross-rib roast
- 3 small potatoes, peeled and cut into quarters
- 3 carrots, peeled and cut into 1-2 inch pieces (I used a 1/2 package of baby carrots)
- 1 small onion, peeled and quartered
- 1/2 teaspoon celery salt
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 2 teaspoons beef base (or a 14oz can of beef broth)
- 2 cups hot water (if using a can of beef broth, the water is not needed)
- For Optional Gravy
- 4 tablespoons of all-purpose flour stirred into 1/2 cup cold water
Method
- Arrange potatoes, onions and carrots in bottom of crock pot.
- In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
- Massage the spices into the roast and place the roast atop the veggies.
- Toss in the bay leaf.
- Pour beef base and water mixture (or beef broth) over the roast and veggies.
- Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
- Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
- I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.
