If you’re like me, the start of this cool weather means its time to bring out the crockpot and start crafting some delicious fall dinners! I love using the crockpot to make different soups, my mother’s infamous turkey stew, chili, etc. but today I’m going to share a roast beef recipe with you all. I know sometimes roast beef can get a little expensive, but you DO NOT need to purchase that one. Find a nice looking roast at a price you’re comfortable paying because in the end, its all going to be delicious. I found a roast from the grocery store near my house for $12.00 and it turned out perfectly.
The nice thing about a pot roast is you can pretty much add whatever you would like. For mine I added potatoes and carrots but you can also throw in some celery, sweet potatoes, turnip, etc. Ok, let’s get down to business.
- 2 tablespoons olive oil, or as needed, divided
- 2 pound boneless chuck roast
- 1 yellow onion, halved and sliced
- ½ cup water
- 1 beef bouillon cube
- 1 clove garlic, minced
- Desired amount of baby potatoes
- Desired amount of cut carrots
- Coat the inside of a slow cooker with 1 tbsp. olive oil
- Add 1 tbsp. olive oil to skillet and heat over medium-high heat
- Cook roast in hot oil until browned, about 5 minutes per side
- Cook and stir onion in the hot oil during last 5 minutes of browning
- Transfer roast to slow cooker, leaving onions in skillet
- Pour water over onion; crumble bouillon cube into water. Add garlic to onion mixture; cook and sit until onion is tender, about 5 minutes
- Pour mixture over roast
- Cook on high until meat is cooked and tender, about 4 hours
I served mine with a side of butternut squash and a garden salad. Also it’s not required to make gravy to go with the meal because the mixture created a thick gravy-like sauce that I poured over the meat and it was delicious.
Comment any personal touches that you added to your recipe!