Ingredients
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3 -4 lbs cross-rib roasts or 3 -4 lbs rump roast, about
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1 tablespoon vegetable oil
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3 stalks celery, thinly sliced
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3 large carrots, peeled and cut into 1/2 inch cubes
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2 garlic cloves, minced
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1 teaspoon dry mustard
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1/2 teaspoon dried thyme leaves
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1 teaspoon salt
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1/4-1/2 teaspoon cracked black peppercorns
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2 tablespoons flour
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1 (10 3/4 ounce) can condensed tomato soup
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1 (14 ounce) can condensed beef broth (undiluted)
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1 tablespoon Worcestershire sauce
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2 tablespoons packed brown sugar
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2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
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2 onions, thinly sliced
Instructions
- Pat roast dry with paper towel.
- In a skillet, heat oil over medium-high heat.
- Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
- Transfer to slow cooker.
- Reduce heat to medium.
- Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
- Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
- Sprinkle mixture with flour and stir.
- Add tomato soup and beef broth and cook, stirring, until thickened.
- Stir in Worcestershire sauce.
- Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
- Remove roast from slow cooker and place on serving platter.
- Stir in brown sugar and vinegar, if using, to pan juices.
- Pour sauce over roast or serve in a separate sauce boat.