Sunday Pot Roast
This Sunday pot roast is the ultimate make ahead meal. Juicy beef pot roast flavored with slow cooked veggies and fire roasted tomatoes. Set this to cook on a lazy Sunday morning, and you'll have dinner on the table just when you want it. Serve this with a side of roasted potatoes or a salad and your family will be happy eaters!
TIP:For additional flavor, brown the beef on all sides using SEAR/SAUTÉ before Step 2.
- Contains Wheat
Prepared with
Ingredients
- 2 (2 1/2 pounds each) beef eye rounds
- 1/4 cup all-purpose flour
- 3 large carrots, peeled, cut in 1-inch pieces
- 4 celery stalks, trimmed, cut in 1-inch pieces
- 1 white onion, peeled, cut in 1-inch pieces
- 3 cups beef stock
- 1/4 cup soy sauce
- 1 cup red wine
- 1 can (141/2 ounces) fire roasted, diced tomatoes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Cutting Board
Instructions
Step 1
Place the beef on a plate or cutting board and coat with flour on all sides. Place the beef and all remaining ingredients in the pot, then cover with the lid.
Step 2
Turn dial to SLOW COOK, set temperature to HI, set time to 5 hours and 30 minutes, and press START/STOP to begin cooking.
Step 3
When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.
Step 4
Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.