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Slow Cooker Harvest Roast

Posted by Internet News | 4:37 PM |


  • 6 slices bacon, halved crosswise
  • 2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2 inch pieces
  • 1 small rutabaga, cut in 2 inch pieces
  • 4 to 6 carrots, peeled, cut in 2 inch lengths, halved lengthwise
  • Salt and pepper
  • 1 teaspoon dried leaf thyme, divided
  • 1 boneless beef chuck roast, about 3 pounds
  • 1 bag, about 16 ounces, frozen small white onions
  • 8 ounces mushrooms, scrubbed and left whole, halved if large
  • 1 1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 to 3 tablespoons cold water


Place bacon over the bottom of the crock pot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

Serves 6

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