Joan’s crock pot beef

Slow cooking brings out the flavours in this easy pot roast – perfect for a busy weekday
Recipe and photo provided by CanolaInfo.org
240 cal Serves 12
Prep time 0h 5m
Cook time 7h 30m
Total time 7h 35m
Pot roasted topped with fresh parsley

Ingredients

Directions

  1. Step 1

    Pat roast dry. In large, shallow dish, combine garlic and steak spice; rub all over roast. In large Dutch oven, heat 2 tbsp (25 mL) of canola oil over medium-high heat and brown roast all over, turning with wooden spoon, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.

  2. Step 2

    Reduce heat to medium and heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes. Transfer onions to 24 cup (6 L) slow cooker. Top with browned roast. Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.

  3. Step 3

    Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with 1/2 cup (125 mL) water, then whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with parsley and serve with roast.

Nutritional information

Per serving (1 of 4)

Calories
240
Protein
36 g
Sodium
160 mg
Potassium
615 mg
Total fat
8 g
Saturated fat
2 g
Cholesterol
90 mg
Carbohydrates
6 g
Fibre
0 g
Sugars
1 g
Added sugars
0 g

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