Garlic and Onion Pot Roast
Serve this fabulous old fashioned dinner with a fruit salad and some
crusty rolls.
Equipment
Ingredients
- 8 cloves garlic divided
- ½ teaspoon salt
- 2 tablespoons mustard
- 1 tablespoon horseradish
- teaspoon pepper
- 1 1¼-pound bottom round beef roast
- 1 onion chopped
- 3 carrots sliced
- ½ cup Beef Stock
Instructions
- Finely mince 4 cloves of garlic and place on work surface.
- Sprinkle with salt.
- With side of knife, work garlic and salt together into a paste.
- Place in small bowl and mix with mustard, horseradish, and pepper.
- Rub this mixture over the roast.
- Place a skillet over medium high heat.
- Sear roast on both sides until browned, about 5 minutes total.
- Place remaining garlic, onions, and carrots, in a 4-quart slow cooker.
- Top with beef. Pour Beef Stock over.
- Cover and cook on low for 8–9 hours, or until vegetables and beef are very tender.
Notes / Tips / Wine Advice:
Beef and the Slow Cooker
Your slow cooker is the ideal appliance to cook a pot roast.
Smaller roasts should be cooked in a smaller slow cooker.
Choose a slow cooker that just fits the meat, leaving about aninch
or two around the sides to allow for heat conduction and
circulation. For larger roasts, an oval slow cooker is the better
choice.
Your slow cooker is the ideal appliance to cook a pot roast.
Smaller roasts should be cooked in a smaller slow cooker.
Choose a slow cooker that just fits the meat, leaving about aninch
or two around the sides to allow for heat conduction and
circulation. For larger roasts, an oval slow cooker is the better
choice.
Nutritional Information
Calories: 407.24 kcal | Protein: 37.58 g | Fat: 22.17 g
