½ cup (125 mL) fresh or frozen peas, thawed if frozen
Combine flour, salt and pepper in bowl. Pat beef dry with paper towels and coat all over with flour mixture.
Heat oil over medium-high heat in large skillet. Cook beef, turning with two wooden spoons, for 7 to 10 minutes or until browned all over. Transfer to slow cooker stoneware.
Add potatoes, carrots, parsnip, onion, garlic, bay leaf, tomato paste, soy sauce and thyme to stoneware.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until beef is fork-tender. Transfer beef to a warmed platter, cover with foil and let stand for 15 minutes.
Meanwhile, stir peas into vegetable mixture in stoneware. Cover and cook on high for 10 to 15 minutes or until heated through. Discard bay leaf.
Makes 3 servings
Here’s a way that even just two can enjoy a pot roast done in a slow cooker! A beef Cross Rib Pot Roast has a nice compact size that lends itself to a two-person meal. Surrounded by hearty, home-style vegetables, this roast is delicious and satisfying. Pot roasts benefit from long cooking on low heat in the slow cooker, but if you need to cook this faster, a minimum of 4 hours of simmering on high will produce fork-tender meat. Use a 3 to 4 quart (3 to 4 L) slow cooker.
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