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1 boneless beef
bottom round roast
(about 4 lb./2kg)
2-3 cloves garlic, cut into
slivers
1
⁄4 teaspoon (1 ml) salt
1
⁄4 teaspoon (1 ml)
black pepper
3 slices bacon,
chopped
2 medium onions, cut
into thin wedges
1 rib celery, cut into
1
⁄2-inch (1.25 cm)
slices
2 pounds (1 kg) red
potatoes, cut into
1
1
⁄2-inch (3.75 cm)
pieces
1
⁄2 pound (227 g)
carrots, cut into
1-inch (2.5 cm)
pieces
1
⁄2 pound (227 g)
parsnips*, peeled,
halved lengthwise,
and cut into 1-inch
(2.5 cm) pieces
1 teaspoon (5 ml) dried
marjoram
1
⁄2 teaspoon (2 ml) dried
thyme
1 can (10
3
⁄4 oz./
284 ml) condensed
tomato soup
1
⁄2 cup (125 ml) plus
1
⁄3 cup (75 ml)
condensed beef
consommé, divided
1
⁄2 teaspoon (2 ml) dry
mustard
2 tablespoons (30 ml)
balsamic vinegar
3 tablespoons (45 ml)
all-purpose flour
Pat roast dry with paper towels. Cut deep slits in surface of
roast; insert garlic. Lightly salt and pepper meat. Set aside.
In large skillet, cook bacon until crisp; remove with
slotted spoon and set aside. Add roast to drippings;
cook 5 to 8 minutes, turning occasionally, until brown.
Remove from heat.
Place onions and celery in Slow Cooker ceramic pot.
Place roast on vegetables; pour drippings over roast. Add
bacon, potatoes, carrots, and parsnips. Sprinkle with
marjoram and thyme. In medium bowl, combine tomato
soup,
1
⁄2 cup (125 ml) consommé, mustard, and vinegar.
Pour over mixture in Slow Cooker. Cover and cook at LOW
8 to 10 hours, or until roast and vegetables are tender.
Remove roast to cutting board. With slotted spoon,
remove vegetables to serving bowl. Cover both to keep
warm. In small bowl, mix flour and remaining
1
⁄3 cup
(75 ml) consommé. Stir into liquid in Slow Cooker. Cover
and cook at HIGH about 10 minutes, or until thickened.
Slice roast. Serve roast and vegetables with gravy.
Yield: 10 to 12 servings.
*If desired, substitute an additional
1
⁄2 pound (227 g)
carrots for the parsnips.
Per Serving: About 510 cal, 42 g pro, 29 g carb, 24 g
total fat, 9 g sat fat, 110 mg chol, 460 mg sod.
Sunday Pot Roast Dinner