Roast & Vegetables, Crockpot - Master Cookbook Recipe # 69

Name: Roast & Vegetables, Crockpot - Master Cookbook Recipe # 69
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 6-8
Cuisine: Southern
Ingredients: Roast steak (if large, cut in half); Steak seasoning (like Weber Steak ‘n Chop); Garlic salt; Meat tenderizer (non-flavored type preferred); 1/4 cup all-purpose flour; 1/8 cup olive or vegetable oil (for searing); 5 large carrots, washed and peeled; 5 medium potatoes, washed and peeled; 1 large onion, peeled; 1/2 cup brown gravy mix; 5 dashes Worcestershire sauce; Salt and pepper, to taste; Option: 1/2 stick salted butter (recommended if using leaner cuts like eye of round or sirloin); 1/2 cup cold milk; 3 heaping tbsp cornstarch (or 6 heaping tbsp flour)

A tender, fall-apart roast with hearty vegetables and a rich, velvety gravy.

This is recipe #69 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 10 hrs Total time: 10 hrs 20 min

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Ingredients

The Meat & Coating:
Roast steak (if large, cut in half)
Steak seasoning (like Weber Steak ‘n Chop)
Garlic salt
Meat tenderizer (non-flavored type preferred)
1/4 cup all-purpose flour
1/8 cup olive or vegetable oil (for searing)
Vegetables:
5 large carrots, washed and peeled
5 medium potatoes, washed and peeled
1 large onion, peeled
Seasoning & Sauce:
1/2 cup brown gravy mix
5 dashes Worcestershire sauce
Salt and pepper, to taste
Option: 1/2 stick salted butter (recommended if using leaner cuts like eye of round or sirloin)
The Thickener:
1/2 cup cold milk
3 heaping tbsp cornstarch (or 6 heaping tbsp flour)

Instructions

Prep the Pot: Use a crockpot liner or spray your pot with cooking spray for easy cleanup.
Season & Sear: Season the roast generously with meat tenderizer, steak seasoning, and garlic salt. Lightly coat the meat with the 1/4 cup of flour.
Brown the Meat: Preheat a large skillet or stockpot over medium heat with olive oil. Brown the meat on all sides to lock in flavor, then transfer it to your crockpot.
Add Veggies & Flavor: Slice the carrots, potatoes, and onions into chunks. Sprinkle the gravy mix and Worcestershire sauce over the roast. Add the vegetables and season them with salt and pepper. If using a lean roast, place the 1/2 stick of butter on top.
Slow Cook: Pour enough water around the edges to cover the ingredients. Cover and cook on low for 8 to 10 hours. Note: Always simmer on low for tenderness; high heat can toughen the beef.
Thicken the Gravy: In a small bowl, whisk together the cold milk and cornstarch until perfectly smooth. Pour this mixture into the crockpot.
Final Finish: Turn the crockpot to a higher setting briefly, stirring gently, until the sauce thickens into a rich gravy. Serve hot and enjoy!