Slow Cooker Beef Roast print friendly version
|Tender, moist roast slowly cooked in a rich, brown gravy.|
Place roast in 3 1/2 quart (3.5 L) slow cooker.
Combine soup mix, gravy mix and soft drink in small bowl. Pour over roast. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours until tender. Remove roast to serving platter.
Beefy Onion Gravy: Pour drippings into 4 cup (1 L) liquid measure. Let stand for about 10 minutes until fat separates and rises to surface. Carefully spoon off fat and discard. Add water to drippings to make 4 cups (1 L). Pour into large saucepan or roasting pan. Bring to a boil on medium.
Stir second amount of water into flour in small bowl until smooth. Stir into drippings. Heat and stir for 5 to 7 minutes, until boiling and thickened. Makes about 4 cups (1 L) gravy. Serve with roast. Makes twelve 3 oz. (85 g) servings.
|1 serving: 215 Calories; 6.3 g Total Fat (2.7 g Mono, 0.4 g Poly, 2.3 g Sat); 55 mg Cholesterol; 12 g Carbohydrate; trace Fibre; 26 g Protein; 465 mg Sodium|
|Notes: Do not fill slow cooker more than 3/4 full to allow food to expand and juices to form. This also prevents spillovers.|
Do not lift lid once heat has built up. Every time lid is lifted, add 15 minutes cooking time.
Serving Suggestion: Serve with steamed baby potatoes and steamed carrots and peas.
|Reprinted from Most Loved Main Courses © Company's Coming Publishing Limited|