Beef Pot Roast Recipe
Today, I thought to bring you a nice little beef pot roast recipe, which I found in my files. The great part about cooking Missouri grass fed beef in your crock pot is that it not only tenderizes the beef (as if it needed it), but also preserves those high omega 3 oils to ensure a heart-healthy and tasty meal. Crock pot cooking is known for its ease and efficiency. Just set it up in the morning (or the night before) and let it do it's thing. You then come home at night after work and only need to serve it up. Another great part is that you can get the more inexpensive cuts of beef, so you save time as well.
3 1/2 Pounds sirloin tip roast, trimmed (use Missouri pasture finished beef, like from Worstell Farms... ;)
1/4 Cup flour
2 Teaspoons salt
1/8 Teaspoon pepper
3 Carrot -- , Peeled and sliced
3 potatoes -- peeled and quartered
2 Small onions – sliced
1 Stalk celery -- cut in 2" pieces
1 2 Oz Jar mushrooms – drained or 1/4 Cup mushroom gravy
3 Tablespoons flour
1/4 Cup water
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut.
Combine 1/4 cup flour, the salt and pepper.
Coat meat with the flour mixture.
Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast.
Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving.
Serves 4 to 6