Beef Pot Roast

by Organic Spa Magazine


One 4-pound beef rump roast

1 teaspoon salt

1/2 teaspoon freshly ground pepper

4 medium potatoes, quartered

4 medium carrots, cut into 2 inch pieces

2 medium onions, quartered

1/2 cup beef broth 4 garlic cloves, peeled and smashed

3 fresh thyme sprigs

salt and pepper, to season


Place half of potatoes, carrots, onion and garlic on bottom of slow cooker. Season roast with salt and pepper, then place roast on top of vegetables. Add remaining vegetables. Spread around roast. Pour broth over roast and vegetables. Top with fresh thyme sprigs. Cover and cook on High for 5 hours or Low for 8 hours, or until internal temperature reaches at least 160°F. for medium doneness.

Recipe from Hamilton Beach, contributed by Ellen Swandiak, our Hip Hostess columnist

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