Crockpot Family Favorite Pot Roast

Another favorite recipe for your crock-pot - Bottom Round Pot Roast, which gets more tender the longer you cook it. Now, this one starts with browning the beef in a skilet. If you use virgin olive oil to cook it in, you can add some more heart-healthy omega-3 ALA to your diet - on top of what is already in your grass fed and pasture finished Missouri beef. This is another time and money-economical way to cook for a small family (or have a few meals' of leftovers) with little fuss or mess in the kitchen.

2 1/2 pounds beef bottom round roast
2 teaspoons olive or vegetable oil
3 medium potatoes -- cut into 2" pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushrooms
1 medium stalk celery -- sliced
1 medium onion -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 14.5 oz can diced tomatoes -- undrained
1 10.5 oz can condensed beef consommé or broth
1 5.5 oz can eight-vegetable juice
1/4 cup Gold Medal all-purpose flour

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally; until brown on all sides.  Place potatoes, carrots, mushrooms, celery and onion in 4 to 5 quart crock pot. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consommé and vegetable juice over beef.

Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.  Remove beef and vegetables from crock pot, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in crock pot if desired. Remove 1/2 cup of the juices from the crock pot; mix with flour until smooth using wire whisk. Gradually stir flour mixture into remaining juices in crock pot. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.

Nutrition Info:

1 serving = 255 calories

Fat 6g/Cholesterol 75mg/Sofium 880mg/Carbohydrate 24g/Fiber 4g/Protein 32g