Crockpot Pot Roast

Yield:  6 Servings




2 tablespoon olive oil

2 tablespoon unsalted butter

1 tablespoon all-purpose flour

½ teaspoon dried thyme

Salt and pepper

1-1 ½ lb boneless beef top round, cut into 6 large chunks

5 potatoes cut into 1 inch chunks

2 cup baby carrots, sliced diagonally

16 ounces low-sodium beef stock

1 medium sweet onion, chopped

2 cloves garlic, finely minced

1 bay leaf

2 tablespoons cornstarch




In a sauté pan, melt butter and then add 1 tablespoon olive oil.  Add the carrots and onions and sauté until carrots are crisp-tender and onions translucent.  Add the chopped garlic and cook for an additional 1-2 minutes.  Transfer the carrots, onions and garlic to the Crockpot and reserve.  In a bowl, combine the flour, thyme and, salt and pepper.  Dredge the meat through the flour mixture, coating well.  Add another tablespoon of olive oil to the sauté pan and bring to medium heat.  Add the meat and brown on each side for approximately 3-4 minutes.   


Transfer to the Crockpot and add the stock and bay leaf.  Cook in the Crockpot on low setting for approximately 8-10 hours, or until the beef and carrots are tender.  When done, remove beef and vegetables from the Crockpot and place on a serving platter.  Cover with aluminum foil to stay warm and set aside.  In a small cup, place the cornstarch and add a couple tablespoons of the remaining stock in the Crockpot.  Stir together well and then gradually add to the stock mixture.  Adjust the Crockpot temperature to high and stir the gravy for approximately 10 minutes, until thickened.  Remove from Crockpot and serve with the pot roast and vegetables.