Slow Cooker Beef Roast with Vegetables

INTRODUCTION

Slow Cooker Beef Roast with Vegetables is a heartwarming dish that brings comfort and warmth to any dining table. This recipe combines tender beef with fresh vegetables, simmered together in a slow cooker until the flavors meld beautifully. With its ease of preparation and delicious taste, this meal is perfect for busy families or anyone looking to enjoy a hearty dinner with minimal effort.

WHY YOU WILL LOVE THIS RECIPE

This Slow Cooker Beef Roast is a go-to recipe for several reasons. First, the slow cooker makes it incredibly easy to prepare. You simply set everything in the pot, turn it on, and let it do its job. Next, the roast becomes so tender that it practically falls apart. The vegetables absorb all the savory flavors of the broth, creating a delicious side that complements the beef perfectly.

Additionally, this meal is versatile. You can customize the vegetables based on what you have at home, making it a great way to reduce food waste. Whether you serve it on a busy weeknight or for a special occasion, this dish is sure to impress family and friends alike. You will love how simple it is to create a meal that feels both cozy and special.

HOW TO MAKE Slow Cooker Beef Roast with Vegetables

Making a Slow Cooker Beef Roast with Vegetables is straightforward and doesn’t require advanced cooking skills. With just a few steps, you can create a flavorful and satisfying dish that will fill your home with delicious aromas. Follow the detailed instructions below for a perfect roast every time.

EQUIPMENT NEEDED

• Slow Cooker (5-quart)
• Cutting Board
• Knife
• Small Saucepan
• Measuring Cups and Spoons

Ingredients You’ll Need

• 1 pound red potatoes, cubed
• 1-1/2 cups fresh baby carrots
• 1 medium green pepper, chopped
• 1 medium parsnip, chopped
• 1/4 pound small fresh mushrooms
• 1 small red onion, chopped
• 1 beef rump roast or bottom round roast (3 pounds)
• 1 can (14-1/2 ounces) beef broth
• 3/4 teaspoon salt
• 3/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 3 tablespoons cornstarch
• 1/4 cup cold water

STEP-BY-STEP INSTRUCTIONS

1. First, start by preparing your vegetables. Take the red potatoes and chop them into cubes. Wash the baby carrots and set them aside. Chop the green pepper, parsnip, and red onion. Finally, clean the mushrooms if necessary and cut them into halves or quarters.

2. Next, place all the prepared vegetables into the bottom of your slow cooker. Make sure they are spread evenly across the bottom.

3. Now, take your beef roast and cut it in half. This helps it fit better in the slow cooker. Place the halves directly on top of the vegetables.

4. In a separate bowl, mix the beef broth, salt, oregano, and pepper. Pour this mixture over the beef roast in the slow cooker.

5. Cover the slow cooker with its lid, and set it to cook on low heat. Allow the beef and vegetables to cook for about 7 to 9 hours. You want the meat to be tender and the vegetables to be cooked through.

6. Once the cooking time is complete, carefully remove the roast and vegetables from the slow cooker. Place them on a warm plate to keep them hot.

7. Pour the cooking juices from the slow cooker into a small saucepan. Bring them to a boil over medium heat.

8. In a small bowl, mix the cornstarch and cold water together until smooth. Slowly stir this mixture into the boiling cooking juices. Keep stirring until the sauce thickens, which will take about 1 to 2 minutes.

9. Now, your dish is ready. Serve the tender roast with the vegetables, and drizzle the thickened sauce over the top for added flavor.

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HOW TO SERVE Slow Cooker Beef Roast with Vegetables

Serving Slow Cooker Beef Roast with Vegetables is easy and delightful. You can serve this dish right out of the slow cooker for a casual family meal or present it nicely for guests. To plate, place a generous slice of the beef roast on each plate, add a scoop of the cooked vegetables, and drizzle with the thickened sauce.

You may also want to serve it with crusty bread or dinner rolls. This adds a nice touch and gives everyone something to soak up the savory juices. Pair it with a fresh salad for a balanced meal, and you have a complete dinner ready to enjoy.

STORAGE & FREEZING: Slow Cooker Beef Roast with Vegetables

If you have leftovers, you can easily store them. Allow the beef roast and vegetables to cool down completely. Then place them in an airtight container or refrigerate them in a covered dish. They will stay fresh for about 3 to 4 days in the refrigerator.

If you want to keep the dish longer, you can freeze it. Make sure to portion the beef and vegetables into freezer-safe bags or containers. Label them with the date. Frozen leftovers can last up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat on the stove or microwave.

SERVING SUGGESTIONS

Here are some great serving suggestions for your Slow Cooker Beef Roast with Vegetables:

• Accompany the dish with homemade bread or rolls to soak up the juices.
• A green salad with a light vinaigrette complements the richness of the roast.
• Mashed potatoes are a fantastic side that pairs well with the beef.
• If you want a little crunch, serve with coleslaw on the side.

VARIATIONS

You can easily switch up the recipe to suit your taste or what you have on hand. Here are a few ideas:

• Substitute the beef roast with pork or chicken if you prefer.
• Change up the vegetables. You can use root vegetables like carrots and potatoes or throw in some seasonal veggies like zucchini or bell peppers.
• Add herbs like thyme or rosemary for an extra layer of flavor.
• For a spicy kick, add a few slices of jalapeño or sprinkle in some red pepper flakes.

FAQs

1. Can I cook this recipe on high heat instead of low?
Yes, if you’re short on time, you can cook it on high heat. It will take about 4 to 5 hours. Just keep an eye on the cooking time as it may vary.

2. Can I add other vegetables?
Absolutely! Feel free to add any vegetables you enjoy or have on hand, like sweet potatoes or peas.

3. What if I don’t have beef broth?
If you don’t have beef broth, you can use chicken broth or vegetable broth. The flavor will change slightly but still be delicious.

4. How do I know when the meat is done?
The meat is done when it is fork-tender and easily shreds apart. A meat thermometer should read at least 145°F (63°C) for safe consumption.

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MAKE-AHEAD TIPS FOR Slow Cooker Beef Roast with Vegetables

Preparing ahead of time can make your cooking process even easier. Here are some tips:

• You can chop the vegetables the night before and store them in an airtight container in the refrigerator.
• Season the roast and prepare the broth mixture in advance. Store them together in the fridge, ready to add to the slow cooker in the morning.
• You can also arrange everything in the slow cooker the night before. Just cover it with the lid and place it in the refrigerator. In the morning, take it out and set it right on the heat.

With these tips, you can make your Slow Cooker Beef Roast with Vegetables even more convenient. There will be less to do on the day you plan to cook, and you can enjoy more time with your family. Enjoy this delicious meal that warms both the body and the heart!

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