Petite Pot Roast

Petite Pot Roast

15 Minutes

RatingDifficultyIntermediate

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Petite Pot Roast

Yields1 Serving
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 1 tbsp (15 mL) all-purpose flour
 ¼ tsp (1 mL) salt
 ⅛ tsp (0.5 mL) freshly ground black pepper
 1 ½ lb (700 g) boneless Beef Cross Rib Pot Roast
 1 tbsp (15 mL) vegetable oil
 4 baby new potatoes, cut in half
 2 carrots, cut into 1-inch (2.5 cm) pieces
 1 small parsnip, cut into 1-inch (2.5 cm) pieces
 1 small onion, cut into wedges
 1 clove garlic, minced
 1 bay leaf
 1 tbsp (15 mL) tomato paste
 1 tsp (5 mL) soy sauce
 ½ tsp (2 mL) fresh thyme
 ½ cup (125 mL) fresh or frozen peas, thawed if frozen

1

Combine flour, salt and pepper in bowl. Pat beef dry with paper towels and coat all over with flour mixture.

2

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.

3

Add potatoes, carrots, parsnip, onion, garlic, bay leaf, tomato paste, soy sauce and thyme to stoneware.

4

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.

5

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.

6

Makes 3 servings

Ingredients

 1 tbsp (15 mL) all-purpose flour
 ¼ tsp (1 mL) salt
 ⅛ tsp (0.5 mL) freshly ground black pepper
 1 ½ lb (700 g) boneless Beef Cross Rib Pot Roast
 1 tbsp (15 mL) vegetable oil
 4 baby new potatoes, cut in half
 2 carrots, cut into 1-inch (2.5 cm) pieces
 1 small parsnip, cut into 1-inch (2.5 cm) pieces
 1 small onion, cut into wedges
 1 clove garlic, minced
 1 bay leaf
 1 tbsp (15 mL) tomato paste
 1 tsp (5 mL) soy sauce
 ½ tsp (2 mL) fresh thyme
 ½ cup (125 mL) fresh or frozen peas, thawed if frozen

Directions

1

Combine flour, salt and pepper in bowl. Pat beef dry with paper towels and coat all over with flour mixture.

2

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.

3

Add potatoes, carrots, parsnip, onion, garlic, bay leaf, tomato paste, soy sauce and thyme to stoneware.

4

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.

5

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.

6

Makes 3 servings

Petite Pot Roast
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