3 pounds beef for roasting (eye of round or similar),
1 can beef broth,
2 cups water,
1 onion, sliced,
2 carrots, cut to chunks,
1 cup diced celery
5 garlic cloves, whole,
2 bay leaves,
1 sprig fresh thyme,
1 teaspoon whole black pepper,
coarse sea salt to taste.


1. Combine all the ingredients in the crock pot, cover and cook for 8 hours at low temperature, or until the meat is tender.

2. Remove the roast from the crock pot and strain the remaining liquid in a pan to make gravy.

3. Bring to a boil and thicken the gravy with corn starch.

Useful Info: Crock pot is commonly used to describe any slow cooker, but in fact it is the trademark of the developer of the modern slow cooker - Rival industries.

One of the advantages of the slow cooker is that slow cooking tenderizes cheaper and tougher cuts of meat.

During cooking the lid should not be removed for any reason.

Due to the low cooking temperature, any heat loss will result in significantly longer cooking time.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments

Crock Pot Roast Recipe | Copyright ©