Crock Pot Roast

By FeatherClark

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 1/5 (1 Votes)

1 2 3 4 5

0 Picture

Ingredients

2 1/2 pound rump roast
2 Tbsp. cornstarch
2 Tbsp. tapioca, dry
10 cloves fresh garlic, peeled and minced (yes 10 cloves)
3 large carrots, peeled and sliced into coin size circles
1 pound tiny red potatoes, peeled
2 cups lite beef broth
1 Tbsp balsamic vinegar
2 Tbsp. onion flakes
1/2 tea. black pepper
1 tea. salt

Details

Servings 8
Level of difficulty Average
Cooking time 8mins
Cost Average budget

Preparation

Step 1

Use minimum 5 qt. crock pot, the newer the faster the meal may cook. Know your crock pot. Spray pot with pan spray to prevent sticking. Pour beef broth into crock pot and add cornstarch and tapioca. Whisk well, until blended.

Stir in vinegar and dry ingredients plus the garlic. Mix well. Add beef turn over once to drench all the ingredients all over the roast. Add veggies around roast. Cook 8 hours on low, 4 hours on high. Remove roast and veggies, mix gravy and serve.