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Beef Pot Roast - Slow cooker or Range-top method

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There are several good cuts of beef for pot roasting, such as Boston cut, round bone or arm cut, flat bone, heel of round or boneless rump.

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 4 to 5 pounds of suggested beef
  • salt & pepper
  • sliced onion
  • sliced celery
  • bay leaf
  • 1/4 cup hot water

Details

Servings 1

Preparation

Step 1

Select a piece of 4 to 5 pounds in weight. Wipe it with a damp cloth. Rub well with flour. Brown the meat on all sides in a heavy kettle in about 3 tablespoons of butter & shorteneing. **Slip a rack under the meat** and add 1/4 cup or more hot water. Cover tightly and cook slowly (simmer) until tender about 45 minutes per pound, or until fork tender and meat seperates from bones, depending upon quality of meat. Turn occasionally and add 4 tablespoons of hot water from time to time as needed to prevent scorching during the cooking process. When meat is half done, season it with salt, pepper, sliced onion, and a little celery, a small bay leaf, and continue to cook until done.

CROCK POT VERSION:
Select a piece of 4 to 5 pounds in weight. Wipe it with a damp cloth. Rub well with flour. Brown the meat on all sides in a heavy kettle in about 3 tablespoons of butter & shorteneing. **Slip a trivet under the meat** and place in crock pot large enough to hold the roast comfortably. Add 1/4 cup or more hot water. Cover cook slowly (simmer) on HIGH until tender about 45 minutes per pound, or until fork tender and meat seperates from bones, depending upon quality of meat.

**When meat is half done, TURN and season it with salt, pepper, sliced onion, and a little celery, a small bay leaf, and continue to cook until done** AND ADD 20 MINUTES of COOKING TIME to compensate for the crockpot getting back up to temperature.

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