Monday 10/11 "Slow Cooker Roast"

Money Saving Meals with Sandra Lee

Ingredients
Pot Roast:
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 russet potatoes, cut into 1-inch cubes
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
1 teaspoon each fresh rosemary and fresh thyme leaves

Directions
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, potatoes, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, rosemary and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add half to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve with "gravy" and vegetables.

The verdict: I don't know if searing the meat first made a difference, but this meat was perfect! It was tender and delicious and everyone loved it. I was totally surprised that my kids ate it! Wonderful!