TENDER ROAST with POTATOES, CARROTS & GRAVY
Who doesn’t like a delicious, slow cooked roast… with Potatoes, gravy and tender carrots. Add to that some nice hot rolls and you have a full meal. I have two newly married daughters, who will probably want to pull out the slow cooker, and give this a whirl. This is a family favorite…..& so very easy.
The Line Up
I prefer a rump roast, but you can use any good roast
that is low in fat! A rump roast takes longer to cook,
but has very little fat content….which makes for a great gravy.Tiny carrots
peeled and diced potatoes
Tones: Canadian Steak Seasoning
1 – Knorr Beef Bouillion cube (the best Bouilion!)
1 – pkg Au Jus
Salt & Pepper
Put your roast in your slow cooker, and then put it under the broiler in your oven.
(You will need a slow cooker with a removable pot)
My slow cooker has a removable pan, with a heating base that is separate.
If your slow cooker is not like mine, that’s o.k.
You might have to brown the roast in a cake pan, ect…..then place back inside your slow cooker.
You could also brown the roast on top of your stove.
Put a tiny bit of Olive Oil or cooking spray on the bottom of the pan…and turn the heat to Med/high.
When the pan is HOT….add your roast and brown very well on both sides.
You want to brown the roast very well.
The better you brown it, the better your gravy will taste.
**Don’t skimp on this part**
Now take it from the oven or stove top…. back to your slow cooker.
Add water to your slow cooker….quite full as you can see from the photo below.
Now sprinkle on the Canadian seasoning, (I use about 1 -teaspoon)
Salt & pepper the roast very well.
Now Add your package of Au Jus …. also plop a bouillion cube into the water.
(If My roast is quite large I use 2 bouillon cubes and 1 pg. of au jus.
Use a fork, and wisk the water around until the powder is dissolved.
Now……it’s time to cook your roast. I cook my roast on high, for 5 to 6 hours.
Every slow cooker, or crock pot is different.Ater about an hour, stir the juice again inside your pan….this mixes that bouillion cube in.
Cook your roast until it is very tender……It will fall apart when it is done!
When the roast is done….now add your tiny carrots, and your peeled, cubed potatoes.
Depending on the size of your slow-cooker…determines how many you can add to your pan.
Make sure you have sufficient water. Look at my photo below:
Put the lid back on your pot…..and
continue to cook on Medium heat until the veggies
are tender when pricked with a fork.
We like the delicious juice just the way it is, but you can also pour the drippings (juice)
from your pan, and thicken it.
To thicken gravy you must use cornstarch or flour.
I prefer using cornstarch for beef gravy & flour for cream gravies.
Heres how to do it:
Add a couple of large tablespoons of cornstarch to a small bowl.
Now add enough **COLD WATER, to make a thin paste…….(like a THIN cake batter)
Stir it up until there is absolutely NO LUMPS!
Bring your juice to a rolling boil, then turn down to med. heat.
Slowly, slowly wisk in your cornstarch & water mixture.
Continue stirring over heat
until juice has thickened to your liking.
Turn down your heat to low, and let simmer a few minutes.You are now ready to EAT!
You can make French Dip sandwiches with the left-over Roast
for dinner tomorrow night…YUM