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New England Pot Roast (Slow Cooker)
½ cup flour
1 can low sodium beef broth
3 tablespoons tomato paste
1 teaspoon dried thyme (I do not like this in the recipe)
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ lb. boneless beef chuck roast or top sirloin roast
1 cup baby carrots
6 ribs celery, cut into 3” lengths
1 cup chopped onion
1 ib. small new potatoes
Prepared horseradish (Ick! I leave this out too.)
1. Coat inside of 5-6 qt. slow cooker with cooking spray. Add flour and gradually add broth, whisking constantly until smooth. Add tomato paste, thyme, salt and pepper. Whisk to combine.
2. Place beef, carrots, celery, onion and potatoes in pot. Spoon some of the sauce up over beef. Cover and cook on low 8-9 hours or on high 4-41/2 hours or until beef is fork tender. Serve with horseradish if desired. I put the veggies UNDER the beef in the cooker.
½ cup flour
1 can low sodium beef broth
3 tablespoons tomato paste
1 teaspoon dried thyme (I do not like this in the recipe)
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ lb. boneless beef chuck roast or top sirloin roast
1 cup baby carrots
6 ribs celery, cut into 3” lengths
1 cup chopped onion
1 ib. small new potatoes
Prepared horseradish (Ick! I leave this out too.)
1. Coat inside of 5-6 qt. slow cooker with cooking spray. Add flour and gradually add broth, whisking constantly until smooth. Add tomato paste, thyme, salt and pepper. Whisk to combine.
2. Place beef, carrots, celery, onion and potatoes in pot. Spoon some of the sauce up over beef. Cover and cook on low 8-9 hours or on high 4-41/2 hours or until beef is fork tender. Serve with horseradish if desired. I put the veggies UNDER the beef in the cooker.