Pot Roast

spacer 2 tsp olive oil
2 lb beef bottom round roast
3 medium potatoes, cut into 2 inch pieces
2 1/2 cups baby carrots
2 cups sliced mushrooms
1 celery stalk, sliced
1 onion, chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme leaves (dried)
1 can diced tomatoes (14.5oz), undrained
1 can condensed beef consomme (10.5 oz)
1 can V-8 (5.5 oz)

Heat oil in dutch oven over medium-high heat. Cook beef in oil about 5 min or until brown on all sides.

Place potatoes, carrots, mushrooms, celery and onion in bottom of 4-5 qt crock pot. Sprinkle vegetables with salt, pepper and thyme. Place beef on top of vegetables. Pour tomatoes, consomme and vegetable juice over beef.

Cover and cook on high heat setting 8-10 hours or until beef and vegetables are tender.

From BC147 Soup & Crock Pot Meals

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Copyright © 2000 Joan Schraith Cole.
Updated July 23, 2000

Graphics from Ann-S-Thesia CD