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Crockpot Roast Beef

By Michelle Cox

I love crockpot meals for those days when I’m busy or away from home for part of the day. I’ve never had a dry or tough roast when I’ve prepared it this way. In fact, the meat is always so tender that it will almost fall apart when you put a fork in it.

I usually serve my roast with mashed potatoes, but when I have an extra busy day, I love that I can toss some potatoes and carrots in the crockpot with the meat for an extra easy meal.

I’ve posted some additional tips and step-by-step photos on my blog – Michelle Cox Inspirations. And be sure to join my Facebook Fan Page by clicking here.

Crockpot Roast Beef

1 lb. baby carrots

4-5 medium potatoes, washed and cut in chunks (optional)

3-4 lb. rump roast

2 envelopes Lipton Onion Soup Mix

1 cup of water (to mix with the onion soup mix)

Water to fill the crockpot about half full

¼ cup corn starch

1 cup of cold water (to mix with the corn starch)

6 tsp. Kitchen Bouquet (See the tips on my blog if you aren’t familiar with this.)

Salt and pepper to taste

Put the baby carrots in the bottom of the crockpot. (If you’re using the potatoes, add them now.) Cut all the visible fat from the roast and then place it on top of the carrots. (In case you were wondering, you don’t have to brown it.) Add the two envelopes of Lipton Onion Soup Mix to the cup of water. Stir and then pour it over the roast. Add enough water to fill the crockpot until it’s about half full. Cook on the high setting for about six hours or on low for all day. (I usually cook mine on high for about an hour and then drop it to the low setting.)

About 30 minutes before serving time, stir the corn starch into the cup of cold water and then add the Kitchen Bouquet. Stir it into the liquid in the crockpot and replace the lid. (If I’m cooking the roast on low, I usually turn the setting to high while making the gravy.)

Since liquid amounts can vary after cooking, you might need to make a few adjustments at this point. If your gravy is too thin, just mix a little more corn starch in cold water and cook for a little longer. If the gravy is too thick, add water until it’s the right consistency. Sometimes I add a little extra Kitchen Bouquet if I feel like it needs a little more. Taste the gravy at this point and add salt and pepper to taste.

Michelle Cox is a delightful author, a magnificent chef and my friend. Each week she will be sharing a special recipe from her collection of amazing creations! She and her husband, Paul, live near Asheville, North Carolina. Be sure to visit her website – Michelle Cox Inspirations.