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Sunday Pot Roast Dinner
1 boneless beef bottom round roast (about 4 lbs.)
2-3 cloves garlic, cut into slivers
1/4 teaspoon salt
1/4 teaspoon black pepper
3 slices bacon, chopped
2 medium onions, cut into thin wedges
1 rib celery, cut into 1/2 inch slices
2 lbs. red potatoes, cut into 1 1/2 inch pieces
1/2 lb. carrots, cut into 1 inch pieces
1/2 lb. parsnips*, peeled, halved lengthwise, and cut into 1 inch pieces
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 can (10 3/4 oz.) condensed beef consommé, divided
1/2 teaspoon dry mustard
2 tablespoons balsamic vinegar
3 tablespoons all-purpose flour
Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside.
In large skillet, cook bacon until crisp; remove with slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat. Place onions and celery in Slow Cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup consommé, mustard, and vinegar. Pour over mixture in Slow Cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender. Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/3 cup consommé. Stir into liquid in Slow Cooker. Cover and cook at HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy. Yield: 10 to 12 servings. * If desired, substitute an additional 1/2 lb. carrots for the parsnips. * Recipe provided by Kitchen Aid. Quality KitchenAid Products Used for the Preparation of this Recipe: This Slow Cooker is available in a variety of beautiful colors to compliment any decor.
