Ingredients
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2 -3 lbs boneless cross-rib roast
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3 small potatoes, peeled and cut into quarters
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3 carrots, peeled and cut into 1-2 inch pieces (I used a 1/2 package of baby carrots)
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1 small onion, peeled and quartered
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1/2 teaspoon celery salt
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1/4 teaspoon oregano
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1/4 teaspoon thyme
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1/2 teaspoon sea salt
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1/8 teaspoon pepper
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1 bay leaf
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2 teaspoons beef base (or a 14oz can of beef broth)
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2 cups hot water (if using a can of beef broth, the water is not needed)
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Instructions
- Arrange potatoes, onions and carrots in bottom of crock pot.
- In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
- Massage the spices into the roast and place the roast atop the veggies.
- Toss in the bay leaf.
- Pour beef base and water mixture (or beef broth) over the roast and veggies.
- Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
- Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
- I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.