Beef roast and multicolored potatoes. Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin, and test cook Lawman Johnson makes perfect Lyonnaise Potatoes. This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef.
Find the lines of muscle (or grain) on the rested beef; thinly slice crosswise against the grain.
Transfer the pan sauce to a serving dish and serve on the side.
Slow cooker beef roast with potatoes and carrots is a recipe that has been around for centuries and is still a well-loved and easy family dinner.
You can cook Beef roast and multicolored potatoes using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beef roast and multicolored potatoes
- You need 2 1/2 lb of beef roast top blade shoulder.
- Prepare 3 1/2 lb of red, white, yellow, purple, new potatoes.
- You need 1 pints of beef broth low sodium no msg.
- It's 1/4 cup of salt half table salt half celery salt.
- It's 1/4 cup of olive oil, extra virgin.
- You need 2 tbsp of dried rosemary.
- It's 2 tbsp of Hungarian paprika.
- It's 1 tbsp of ground black pepper.
- You need 1/2 large of onion.
- You need 1/4 cup of flour.
- Prepare 1/4 cup of margarine.
- Prepare 2 cup of water.
There is nothing better than an easy recipe that you don't have to sweat over and can just toss in a pot and cook. That is exactly what this slow cooker beef roast with potatoes and carrots recipe is. Flip roast, fat side down and make ½ inch slices ¾ of the way down, from top to bottom, leaving fatty surface intact. Roast beef doesn't refer to just one cut of beef.
Beef roast and multicolored potatoes step by step
- Preheat oven to 400° Fahrenheit.
- Line the potatoes on bottom of pot with onion in middle.
- Add olive oil lay your meat on top.
- Add spices and broth.
- Last 15 minutes cooking add water bring to boil and flour margarine , mix flour and margarine together making a batter to liquid stirring constantly to make a gravy.
Eye of round, bottom round roast, top round roast, top sirloin roast, and bone-in rib roast are all common. Whichever cut you choose, quality counts. Pot roast is pot roast, roast beef is roast beef, they are two different entities, period. Also, adding cups of beef stock and red wine to cover the roast is simply boiling the meat. If that's the way one decides to cook it, one prob shouldn't even bother with a mirepoix or browning the roast, etc.