This recipe is from the Lynette section of the cookbook…of course. With 4 kids…wait, 5 kids!…a slow cooker is a quick and easy way to prepare dinner for her big family.
The liquids are put into the slow cooker, followed by the roast (which is first seared on the stove). Then the veggies are scattered in there, the bay leaf is added, and the cooker is covered and turned on.
It’s that easy.
At the very end, once it’s ready, all you have to do is carve the beef and serve with the veggies and some of the cooking liquid.
If you’d like you can also thicken the liquid into more of a gravy, which is what I chose to do. It’s included in a little note at the bottom of the recipe – just simmer with cornstarch and water until thickened.
I loved the meat and gravy in this recipe, but the carrots just didn’t do it for me.
This is a quick and easy recipe to throw together, and serves a crowd!
You’ll need a roast, beef broth, tomato paste, Dijon mustard, baby carrots, cremini mushrooms, a yellow onion, and bay leaves.