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Recipes (cont.)
Beef Roast with Vegetables & Thyme Gravy
3–4 pound (1.34–1.8 kg) bottom round beef roast 8 baby white potatoes
1/2–1 teaspoon (2.5–5 ml) salt 3 carrots, sliced
1/2 teaspoon (2.5 ml) pepper 1/2 cup (125 ml) beef broth
2 tablespoons (30 ml) extra virgin olive oil 4 sprigs fresh thyme
1 large onion, cut in wedges 3/4 cup (175 ml) water
3 garlic cloves, smashed and peeled 1/4 cup (60 ml) all purpose flour
8 baby red potatoes 1 tablespoon (15 ml) butter, optional
1. Season beef roast with salt and pepper.
2. Heat olive oil in stovetop-safe cookware over medium-high heat and brown roast well on all sides. Remove from heat. Remove roast from
stovetop-safe cookware and set aside.
3. Place onion and garlic in stovetop-safe cookware and brown lightly with residual heat from stovetop-safe cookware.
4. Place roast on top of onion and garlic in stovetop-safe cookware. Surround roast with potatoes and carrots.
5. Pour broth over all and top with thyme sprigs.
6. Cover, place stovetop-safe cookware on slow cooker base, and cook on HIGH for 4 hours or LOW for 8 hours.
7. Remove roast to serving platter. Discard thyme sprigs. Using slotted spoon, remove vegetables to serving platter with roast. Cover with
foil to keep warm.
8. Place stovetop-safe cookware back on stovetop over medium heat and bring pan juices to a boil.
9. Whisk together flour and water. Add to pan juices and simmer, stirring constantly until thickened.
10. Season gravy to taste with salt and pepper. Finish by adding butter, if desired, stirring until melted. Serve gravy with roast and vegetables.
Serves 10–12
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