Petite Pot Roast
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Petite Pot Roast
Ingredients
1 tbsp (15 mL) all-purpose flour¼ tsp (1 mL) salt⅛ tsp (0.5 mL) freshly ground black pepper1 ½ lb (700 g) boneless Beef Cross Rib Pot Roast1 tbsp (15 mL) vegetable oil4 baby new potatoes, cut in half2 carrots, cut into 1-inch (2.5 cm) pieces1 small parsnip, cut into 1-inch (2.5 cm) pieces1 small onion, cut into wedges1 clove garlic, minced1 bay leaf1 tbsp (15 mL) tomato paste1 tsp (5 mL) soy sauce½ tsp (2 mL) fresh thyme½ cup (125 mL) fresh or frozen peas, thawed if frozen
Directions
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
