Slow Cooker Beef Roast with Vegetables

  • Currently 4/5
I always want to bake a loaf of bread to go along with this. It reminds me of a nice fall dinner.
3-4 lb. sirloin tip roast (oven roast)
flour (enough to drudge on roast)
2 Tbls canola oil
1 garlic clove
1-1/2 cup beef broth
salt and pepper (to taste)
1 bay leaf
1 tsp. Worcestershire sauce
1/2 onion, chopped (optional or to taste)
2 celery stocks, thinly sliced
2-1/2 cups diced potatoes
2 cups baby carrots (more if you like)
1. In a large stock pot (or multi-purpose cooker), heat oil on medium-high heat or on 375 degrees. Meanwhile, cover roast with flour. Brown all sides of the meat in the oil for about 1-2 minutes or until brown.
2. Add all the rest of the ingredients and slow cook for 4-6 hours. If you're using a multi-purpose cooker, set it the dial on WARM (which is below the 200 degree mark). You will hear it bubbling on and off all day.
I use a multi-cooker instead of a slow cooker. I get quicker results and it always turns out beautifully. The meat is always very tender and falls apart.

If you choose to use a multi-cooker, you may need to play with the temperature setting. I set mine below the 200 degree mark.
Meal   DinnerDish   Main Dish
Cooking Method   Slow CookerPrep Time   15 to 30 minutes
Cooking Time   more than 2 hours

Traci Downing

Member since Dec 2007

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