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This comforting pot roast will take you right back to mom's kitchen.

Recipe by MyRecipes December 2015

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Credit: Con Poulos; Styling: Paige Hicks

Recipe Summary

hands-on:
40 mins
total:
8 hrs 40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, carrots, parsnips and bay leaves into a 6-quart slow cooker. Season with salt and pepper.

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  • Mix mustard, thyme, 1 Tbsp. flour and 1/2 tsp. each salt and pepper in a small bowl; rub mixture all over roast. Heat 1 Tbsp. oil in a large skillet over high heat and sear meat on all sides until browned, 2 to 3 minutes per side. Add to slow cooker, on top of vegetables.

  • Wipe out skillet and heat remaining oil over medium heat. Add onions; cook until translucent and beginning to brown, about 8 minutes. Stir in remaining flour and cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute more. Slowly stir in beef broth and Worcestershire sauce; bring to a simmer. Cook until thickened, about 2 minutes.

  • Pour onion mixture into slow cooker. Cover and cook on low until meat is tender, about 8 hours. Slice meat and place on a platter; transfer vegetables using a slotted spoon. Discard bay leaves. Garnish with parsley, if desired. Serve immediately.

Nutrition Facts

391 calories; fat 11g; saturated fat 3g; protein 41g; carbohydrates 31g; fiber 5g; cholesterol 111mg; sodium 273mg.
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