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Sunday Pot Roast Dinner

By: By: KitchenAid

Enjoy this awesome Sunday Pot Roast Dinner slow cooker recipe any day of the week. Bacon adds a great smoky flavor that infuses the entire meal while mustard and balsamic vinegar add a little tang to the dish. Made with chunks of vegetables and a tender pot roast, this recipe has everything you need for a delicious meal - you won't have to worry about side dishes when you make this easy slow cooker pot roast. Everyone is sure to love this super tasty pot roast recipe.

Notes


*If desired, substitute an additional 1/2 pound (227 g) carrots for the parsnips.

Serves10

Ingredients

  • 1 (4-pound) boneless beef bottom round roast
  • 3 cloves garlic, cut into slivers
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 slices bacon, chopped
  • 2 medium onions, cut into thin wedges
  • 1 rib celery, cut into 1/2-inch slices
  • 2 pounds red potatoes, cut into 1 1/2-inch pieces
  • 1/2 pound carrots, cut into 1-inch pieces
  • 1/2 pound parsnips*, peeled, halved lengthwise, and cut into 1-inch pieces
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 (10-3/4-ounce) can condensed tomato soup
  • 1/2 cup plus 1/3 cup (75 ml) condensed beef consommé, divided
  • 1/2 teaspoon dry mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons all-purpose flour

Instructions

  1. Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.

  2. In large skillet, cook bacon until crisp; remove with slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat.

  3. Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme.

  4. In medium bowl, combine tomato soup, 1/2 cup (125 ml) consommé, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender.

  5. Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm.

  6. In small bowl, mix flour and remaining 1/3 cup(75 ml) consommé. Stir into liquid in Slow Cooker. Cover and cook at HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy.

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Thank you for including directions for the carrots instead of the parsnips. I have never cooked with them before now. Is there any reason I cannot leave out the marjoram, or should I replace it with something else? I have everything else in the kitchen now except for that spice.

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