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Slow-Cooked Beef Roast with Potatoes, Carrots and Gravy
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Slow-Cooked Beef Roast with Potatoes, Carrots and Gravy

8 h 20Pour 4Nutri-Score D€
par @chambersandcharm44 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • baby potatoes (washed, left whole)Fruits et légumes700 g
  • celery (stems, leaves removed, washed)Fruits et légumes3 morceaux
  • carrots (diced)Fruits et légumes4 morceaux
  • London broil beef roast (lean cut, left whole, not seared)Viandes900 g
  • au jus seasoning packetÉpicerie1 morceau
  • brown gravy mix (tablespoons, about one packet)Épicerie3 morceaux
  • ranch seasoning packetÉpicerie1 morceau
  • waterAutres240 ml
  • butter (one stick)Produits laitiers113 g

par portion

Nutrition

623kcal

Glucides
33 g
Protéines
50 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Ciseaux de cuisine
  • Passoire

pas à pas

Préparation

  1. Preheat the slow cooker well

    • Remove the aluminum pot from the thermowell and turn the well knob on to preheat.
    • Let it heat for about 7 to 8 minutes while preparing the food.
    Étape 1

  2. Prepare the vegetables

    • Wash the baby potatoes and leave them whole.
    • Cut the leaves off the celery stems and wash them.
    • Dice the carrots.
    Étape 2

  3. Layer the pot

    • Place the potatoes in the bottom of the pot.
    • Add the celery stems and the diced carrots.
    • Set the beef roast on top of the vegetables without searing it.
    Étape 3

  4. Add seasonings and gravy

    • Sprinkle the au jus, brown gravy mix and ranch seasoning over the roast.
    • Pour in the water and place the butter on top.
    • Mix everything together so the seasonings form the gravy.
    Étape 4

  5. Cook all day

    • Put the lid on the pot and lower it into the preheated well.
    • Turn the gas off; the insulated well keeps cooking all day.
    • Remove the pot at dinnertime, still steaming, and serve with rice.
    Étape 5
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