Beef pot roast is usually browned beforehand.
Browning a roast is time-consuming and messy.
I didn't want to spend time on browning and didn't want oil splatters all over my stove top.
Would the classic recipe taste just as good if I didn't brown the meat and used a different cut? The only way to find out was to try it.
My grocery store was having a sale on the eye of the round roast.
I asked the butcher about the "normal" cut of meat used for pot roast and an eye of round roast.
"These have a lot of fat," he said, pointing to the tray of pot roasts.
"That's why this cut falls apart apart after it's been cooked.
" "Could I use eye of the round for pot roast?" I asked.
"Yes," he answered.
"But the meat won't fall apart.
It will hold its shape and you'll be able to cut it in slices.
" That sounded good to me, so I bought a two and a half pound eye of the round roast, which was totally lean, and the vegetables to go with it.
I cooked the roast and vegetables in my slow cooker for a total of seven hours and the smell was mouth-watering.
As it turned out, the result was mouth-watering as well.
Because I used a lean cut of meat, there was no fat to skim from the sauce.
The pot roast tasted just like the classic recipe and was even better the next day.
Ingredients 10.
5-ounce can condensed onion soup 1 soup can water 2 tablespoons beef soup base (or two beef bullion cubes) Eye of the round roast (two and a half to three pounds in weight) 10 medium-sized carrots, peeled and cut into thirds 1 medium yellow onion, peeled and chunked Four ounces (half a box) button mushrooms, cleaned and cut in half 2 tablespoons flat leaf parsley, chopped 4 tablespoons Wondra flour 6 tablespoons water Salt and pepper to taste Method Place cooking bag in slow cooker.
Pour soup into cooker.
Add one soup can of water and the beef soup base.
Set roast on top of soup mixture.
(Don't bother to brown it.
) Scatter carrots, onion chunks, mushrooms, and parsley over roast.
Cover and cook on low setting for six hours.
Turn setting to high and cook roast one more hour.
Remove meat from cooker and cover with foil to keep it warm.
Remove vegetables with slotted spoon and cover with foil to keep them warm.
In a small bowl, whisk Wondra flour and water togather, whisking until lumps are gone.
Stir flour mixture into sauce with wooden spoon.
Cover and cook for about five minutes until sauce thickens.
Cut meat into 1/4-inch slices.
Serve with vegetables, mashed potatoes, and sauce.
Makes 6-8 servings.
Browning a roast is time-consuming and messy.
I didn't want to spend time on browning and didn't want oil splatters all over my stove top.
Would the classic recipe taste just as good if I didn't brown the meat and used a different cut? The only way to find out was to try it.
My grocery store was having a sale on the eye of the round roast.
I asked the butcher about the "normal" cut of meat used for pot roast and an eye of round roast.
"These have a lot of fat," he said, pointing to the tray of pot roasts.
"That's why this cut falls apart apart after it's been cooked.
" "Could I use eye of the round for pot roast?" I asked.
"Yes," he answered.
"But the meat won't fall apart.
It will hold its shape and you'll be able to cut it in slices.
" That sounded good to me, so I bought a two and a half pound eye of the round roast, which was totally lean, and the vegetables to go with it.
I cooked the roast and vegetables in my slow cooker for a total of seven hours and the smell was mouth-watering.
As it turned out, the result was mouth-watering as well.
Because I used a lean cut of meat, there was no fat to skim from the sauce.
The pot roast tasted just like the classic recipe and was even better the next day.
Ingredients 10.
5-ounce can condensed onion soup 1 soup can water 2 tablespoons beef soup base (or two beef bullion cubes) Eye of the round roast (two and a half to three pounds in weight) 10 medium-sized carrots, peeled and cut into thirds 1 medium yellow onion, peeled and chunked Four ounces (half a box) button mushrooms, cleaned and cut in half 2 tablespoons flat leaf parsley, chopped 4 tablespoons Wondra flour 6 tablespoons water Salt and pepper to taste Method Place cooking bag in slow cooker.
Pour soup into cooker.
Add one soup can of water and the beef soup base.
Set roast on top of soup mixture.
(Don't bother to brown it.
) Scatter carrots, onion chunks, mushrooms, and parsley over roast.
Cover and cook on low setting for six hours.
Turn setting to high and cook roast one more hour.
Remove meat from cooker and cover with foil to keep it warm.
Remove vegetables with slotted spoon and cover with foil to keep them warm.
In a small bowl, whisk Wondra flour and water togather, whisking until lumps are gone.
Stir flour mixture into sauce with wooden spoon.
Cover and cook for about five minutes until sauce thickens.
Cut meat into 1/4-inch slices.
Serve with vegetables, mashed potatoes, and sauce.
Makes 6-8 servings.
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