Roast Beef

Roast beef does well in the slow cooker or the oven. Here are instructions for both.

Browning it in a skillet first adds flavor and starts a good gravy. I use a cast iron dutch oven so I can transfer the roast straight from the stove top to the oven without dirtying up another pan. You could use a stainless steel skillet with all metal handles, or quart size soup pot, casserole dish, etc. Just make sure it doesn't have any teflon coating or plastic on it. You can always brown it in a non oven safe skillet and transfer it to a cake pan or roasting pan for the oven.

I prefer chuck or round roasts. Get whatever is cheapest per pound that day! The key to tender roast is low, slow cooking in a covered pot with liquid.

Roast Beef
2-4 lb roast
1 tsp salt
1 tsp ground black pepper
2 Tbsp flour


1 onion, cut into chunks
2 Tbsp oil OR butter

2 Tbsp beef bouillon paste, or 2 dry cubes
3 cups water (cut the water down to 2 cups if using wine)
optional: 1 cup red wine (choose one you like to drink)


3 carrots, peeled and cut into 2" pieces
5-6 potatoes, peeled and cut into large pieces
optional: 1-5 cloves peeled garlic
optional: large pinch each of dried, or a couple sprigs of fresh thyme and/or rosemary,  2 bay leaves

Oven Instructions:
Heat the oven to 375 degrees.
Heat the butter or oil in the dutch oven, or skillet on the stove to medium high heat.
While it's heating, salt and pepper the roast on all sides. Pat the flour into the meat.
Brown the meat on all sides. Remove the meat to a plate.
Turn the heat to medium. Add the onions and saute until soft and beginning to brown on the edges. Deglaze the pan with the water/wine, scraping the bottom to get the flavorful brown bits into the liquid.
Add the meat back into the pot (or transfer to an oven safe dish, along with the liquid and onions). Add the optional garlic and herbs.
Cover. Cook in the oven for 1 hour 45 minutes.

Prep the carrots and potatoes. Add to the pot, pushing the vegetables down into the liquid, after the 1hr 45 minutes. Cover and continue to cook another 2 hours.

Remove from the oven and let cool for 15 minutes with the lid off. Shred or slice the meat. Serve hot.

Slow Cooker Instructions:
Layer potatoes, onions, and carrots in the bottom of the crockpot.
Heat the butter or oil in the dutch oven, or skillet on the stove to medium high heat.
While it's heating, salt and pepper the roast on all sides. Pat the flour into the meat.
Brown the meat on all sides. Place the meat in the crockpot.
Turn the stove heat to medium. Add the onions and saute until soft and beginning to brown on the edges. Deglaze the pan with the water/wine, scraping the bottom to get the flavorful brown bits into the liquid.
Add the optional garlic and herbs.
Cover and cook on high 4-6 hours, or low 6-8 hours. (Low is better for roasts.)

NOTE:
If you don't want to brown the roast in a skillet, layer all ingredients in the crockpot as directed, except, sprinkle a total of 2 tbsp flour lightly over each layer of vegetables and add 2 Tbsp butter to the crockpot. This will help to thicken the gravy.