Slow Cooker Roast Beef

My husband found this recipe from cafedelites.com, and it turns out great every time we make it.

Slow Ccooker Roast Beef

• 1-2 tablespoons olive oil
• 4-6 pounds of roast beef (boneless)
• 2 onions, chopped
• 2 tablespoons minced garlic
• 1 pound baby potatoes (cut in half in too large)
• 4 large carrots (cut into 2-inch pieces)
• 2 stalks celery (cut into 1-inch pieces), optional
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 1-2 teaspoons vegetable stock powder or bullion powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup beef broth
• 2 tablespoons flour
• 2 tablespoons fresh chopped parsley (for a garnish)

Heat oil in a large cast-iron skillet over high heat. Sprinkle the meat with a good amount of salt and pepper. When the pan is very hot, brown the meat on all sides (about 5-6 minutes per side). (We tend to smoke up the house at this point!) 🙂

Transfer the roast to a large slow cooker.

Add everything but broth, flour, and parsley.

In a measuring cup or bowl, mix the broth and flour together with a fork. Pour into the slow cooker. Don’t worry if you have a small lump or two.

Cook on high for 4-5 hours (low for 6-8 hours). It’s done when it smells wonderful, the meat falls apart, and the carrots and potatoes are soft.

Serve with the “gravy” in the slow cooker, parsley as a garnish, and plenty of freshly ground black pepper.