Crockpot Pot Roast with Tomato Sauce
(from SallyV’s recipe box)
I cut this recipe out of the Every Day Food magazine years ago. It is one of my favorite ways to prepare pot roast.
Source: Every Day Food
Prep time: 20 minutes
Cook time: 480 minutes
Serves 4 people
Categories: Crockpot
Ingredients
- 3 lb. beef roast
- Salt & pepper
- 1 14-1/2 oz. can diced tomatoes
- 1 can tomato soup
- 1 envelope Lipton Onion Soup
- 3-4 cloves garlic, minced
- 1/4 t. dried thyme
- 2 dried bay leaves
- 1/2 lb. carrots, peeled & cut
- 6 potatoes, peeled & cubed
- 2 medium onions, peeled
- 3 T. corn starch mixed in 1/2 C. water
Directions
-
Season beef with salt & pepper; brown in oil for 5-10 minutes per side.
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In a large bow, mix tomatoes, soup, onion soup mix, garlic, thyme and salt & pepper to taste. Put half the sauce in the bottom of the crockpot; add the roast and pour the remainder of the sauce over the roast and add bay leaves.
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Cook on low for 8 hours. After 4 hours, add potatoes, carrots and onions. (Cooking the vegetables for only 4 hours keeps them from getting too mushy.)
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Remove meat and vegetables to a platter. Strain tomato sauce into a pan and thicken with the cornstarch. Serve with the meat and vegetables.