This slow-cooked, tender beef roast can be made in the oven or a crockpot for an easy, delicious dinner.
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beef bottom roast
all purpose flour
PLUS 2 tbsp
ground black pepper
chicken or beef broth
whatever is your preference
medium russet potatoes
washed and chopped
washed & peeled
medium sized onion
Preheat the oven to 300 F.
Pat dry the roast, then set is to the side.
Combine all of the seasonings, and mix it with 1/4 cup of all purpose flour.
Once the flour and seasonings are combined, coat the roast with seasoned flour.
Pour 2 tbsp of vegetable oil into a dutch oven, then place the dutch oven over medium heat.
Once the oil is hot, put the roast into the dutch oven.
Brown all surfaces and sides of the roast, then remove the roast from the dutch oven.
Add one of the onions ( chopped of course) into the dutch oven, and fry until it's translucent.
Place the roast back into the dutch oven, but make sure it is on top of the onions.
Pour in the chicken or beef broth, then cover the pot with the lid.
Place the roast in the oven, and let cook for 2 1/2 hours ( CROCKPIT DIRECTIONS BELOW)
Remove the meat from the oven, and baste. Cover and place back into the oven for 1 hour.
Remove the roast from the oven.
Scoop up about 1 cup of the broth from the pot, and place it into a cup or bowl.
Sprinkle in 2 tbsp of all purpose flour into the cup of broth, and mix until well incorporated.
Pour the broth, and flour mixture into the pot.
Add in the carrots, potatoes, and remaining onions.
Cover the dutch oven, and put the roast bake in the oven for another hour.
Remove for the oven, and let sit for 5 minutes.
Serve, and enjoy!
To make this roast in the CrockPot, follow up to step #10, then instead of putting everything in the dutch oven, place it in the CrockPot. Set the slow cooker on high and let cook for 4 hours.