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Ingredients
- 2 Tbsp. vegetable oil
- 3Â 1/2 lb beef bottom round roast trimmed and tied
- 1 tsp salt divided
- 1/2 tsp freshly grnd black pepper divided
- 2 med onions sliced
- 2 med carrots cut into 1/2" rounds
- 2 x bay leaves
- 1/2 c. water
- 1 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
Directions
- 1. In a large skillet, heat the oil over medium-high heat. Add in the roast and cook, turning often, till browned on all sides, about 10 min. Transfer the roast to a plate and season with 1/2 tsp. of the salt and 1/4 tsp. of the pepper.
- 2. Add in more oil to the skillet, if necessary, and heat over medium heat. Add in the onions, carrots, and potatoes and cook over medium heat, stirring often, till the onions are softened, about 5 min. Transfer the vegetables to a slow cooker. Add in the bay leaves, and season with the remaining 1/2 tsp. salt and 1/4 tsp. pepper. Place the roast on top of the vegetables.
- 3. Add in the water to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
- 4. Cover and slow-cook till the roast is very tender, 8 to 10 hrs on Low. Using a slotted spoon, transfer the roast and vegetables to a platter and cover with foil to keep hot. Skim the fat from the surface of the cooking liquid.
- 5. In a saucepan, heat the butter over very low heat. Add in the flour and let bubble, stirring constantly, till lightly browned, about 1 minute. Whisk in the cooking liquid and bring to a simmer. Cook, whisking often, till thickened and reduced to about 1 c., about 5 min.
- 6. Using a sharp, thin knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 4 servings | |
| Calories 871 | |
| Calories from Fat 491 | 56% |
| Total Fat 54.71g | 68% |
| Saturated Fat 20.02g | 80% |
| Trans Fat 0.18g | |
| Cholesterol 233mg | 78% |
| Sodium 822mg | 34% |
| Potassium 1437mg | 41% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.39g | 2% |
| Protein 81.57g | 131% |
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