Petite Pot Roast

Name: Petite Pot Roast
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
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

in All Recipes, Pot Roast Comfort Foods, In Season - Fall/Winter, Slow Cooker

Petite Pot Roast

Prep Time: 30
Cook Time: 480
Total Time: 830

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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