Crock Pot English Roast

beef roast

🥗Healthier: pork tenderloin

💰Cheaper: chicken

Pork tenderloin is leaner and chicken is a more budget-friendly protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and vegetable oil is often cheaper.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth is healthier and water with seasonings is cost-effective.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds flavor while yellow mustard is often less expensive.

Set the crock pot to Stove Top to heat up for browning the roast.

Make slits in the beef roast and insert garlic cloves into the holes.

Pour 1 to 2 tablespoons of olive oil into the bottom of the pan.

Once the oil is hot, place the beef roast in the pan to brown it, about 3-4 minutes per side.

Cut two onions into half moons and set aside.

Prepare carrots and potatoes; cut carrots into smaller pieces and potatoes in half, then slice them.

Once the roast is browned, remove it from the pan and set it aside.

Layer half of the carrots and half of the potatoes in the bottom of the crock pot.

Add the beef roast back on top of the vegetables.

In a bowl, mix 1 cup of beef broth, 1/4 cup of red wine (or substitute with more beef broth), 2 cans of cream of mushroom soup, and a dash of Worcestershire sauce.

Season the roast with salt and pepper, then sprinkle the lipton onion soup mix over the top.

Add the remaining vegetables around the roast, including any leftover mushrooms.

Pour the gravy mixture over the roast and vegetables, ensuring everything is covered.

Cover the crock pot and cook on High for 5 to 7 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens