Beef in the crockpot is really the only way I can cook beef (other than hamburgers) to know for sure it will turn out well.
I’ve posted my recipes for crockpot roast beef and crockpot chuck roast with tomato sauce. Today I decided to combine the two by including the potatoes and carrots, as well as the tomatoes. I’ve even come up with the unique, creative name of “crockpot beef — #3”. Catchy, isn’t it?
*Note: This has been edited to change the name of the recipe. I did this because with the old name it was hard to locate the recipe when using the search field.
Crockpot Roast With Potatoes And Carrots In Tomato Sauce
vegetable oil or olive oil
1/2 cup water or beef broth
1 can (28-ounce) Roma tomatoes
4 white potatoes, scrubbed and cut in half
6 carrots, peeled and cut into 1-inch pieces
1 tablespoon dried basil
salt and pepper
Heat oil in large pan and cook meat on all sides — about 2-3 minutes per side — over medium heat. Remove meat from pan and place in the crockpot.
Turn off the heat under the pan. Drain the oil and fat from the pan and add the water (or beef stock) to deglaze the pan. Pour this liquid over the meat in the crcokpot.
Add the tomatoes to the crockpot. (Note: Drain the can of tomatoes if you’d prefer less liquid in the final result.)
Add the potatoes and carrots to the crockpot.
Season it all with the basil, salt and pepper.
Cover and cook on low for about 6 hours or high for at least 4 hours.
*Edited to add the potatoes and carrots into the recipe. Just realized they weren’t listed … oops!