Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef pot roast in slow cooker. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Beef Pot Roast In Slow Cooker is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Beef Pot Roast In Slow Cooker is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have beef pot roast in slow cooker using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beef Pot Roast In Slow Cooker:
- Get 1 Beef pot roast (marinated in salt and pepper, crushed garlic)
- Take 3 Celery sticks cut in chunks
- Get 3 large carrots cut in chunks (or handful of small baby carrots)
- Prepare 2 tbsp Diana sauce
- Make ready 2 tbsp Worcestershire sauce
- Take 1 cup Mushroom soup (left over or can)
- Make ready 1 cup Water
- Take 1 Onion cut
Season with salt and pepper to taste. In a large slow cooker, place roast beef. Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef stock and Worcestershire sauce.
Steps to make Beef Pot Roast In Slow Cooker:
- Fry pot roast on all sides until browned in slow cooker (if you don't have a sauté option fry on pan)
- Add can of mushroom soup and water into the slow cooker and mix until no chunks present.
- Add pot roast back into the slow cooker. Add carrots, celery and onions. Add Worcestershire sauce and Diana sauce over the roast.
- Cover and cook on high for 6-8hrs until tender
- Serve over noodles or with roasted potatoes. Nush!
Surround your roast with potatoes, onions, carrots, and herbs. Pour over beef stock and Worcestershire sauce. Pour onion and mushroom mixture over the top of the roast. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid.
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