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September 26, 2005

Bottom Round Roast In Crockpot

Bottom Round Roast in Crockpot

Purchase a roast that will fit into your crockpot. My pot is a 4 quart size and this is how I cook it.

Peel and cut about 3-4 potatoes into large chunks. Peel and do same with about 4 carrots. Peel and slice one medium onion.

Dredge meat in a mixture of flour, salt, pepper and a little garlic powder.

In a large heavy skillet, heat enough oil to just barely cover bottom of it. Place floured meat in it and let the meat brown. With a long handled cooking fork, turn the meat over and brown the other side. (If there are any "crispies" in bottom of pan after meat is removed, add the crispies to the crockpot.)

Place browned meat along with any "crispies" into the bottom of crockpot bowl.
Place onions, potatoes, and carrots in that order on top of meat. Sprinkle a little more salt, pepper and dab of garlic powder, a dab of dried rosemary and thyme on top. Add enough water to bring liquid up halfway to top of meat. Cover . Turn crockpot on low temp setting and cook for about 6 hours. Don't lift lid-that causes heat loss. After cooking about 5 hours, check to see how meat is doing...it may be done, if not, let cook another hour or so since all crockpots are not equal in heat.

To serve, lift meat out and place on platter. Then scoop out veggies and place alongside of the roast. Dribble the juice left in crockpot over the cooked meat and veggies. Then make a thin gravy using the left over juice and serve it along with the meat plater. If gravy is lumpy, give it a few pulses in your blender for a few seconds and it will be right. Season the gravy to taste with salt and pepper.

I have been cooking roasts like this for so long, I don't measure anything, I just use a dab or pinch or to taste- please forgive me not being specific on that.

Shared with our recipe list by Lea

Posted by Willie Crawford at September 26, 2005 10:25 PM

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