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Slow Cooked Beef Pot Roast with Rutabagas

Slow Cooked Beef Pot Roast with Rutabagas

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This slow cooker recipe features Margaret Holmes Diced Rutabagas, beef chuck roast, onion, potatoes and creamy horseradish sauce.
Course Main Course
Servings 4

Ingredients

  • 2 tbs. vegetable oil
  • 1 large onion; sliced into half moons
  • 1 4 lb. beef chuck roast
  • 1/3 cup flour
  • 2 tsp. steak seasoning
  • 1 10.5 oz. can beef consomme* (or broth)
  • 1 can sliced new potatoes; drained
  • 1 14.5 oz. can Margaret Holmes Diced Rutabagas; drained
  • creamy horseradish sauce; optional

Instructions

  • Heat 1 tbs. oil in a skillet and sauté onion for 5 minutes; stirring occasionally. Transfer onions to a plate; set aside.
  • Dredge roast in flour and season with steak seasoning. Return to skillet to heat with remaining oil; sear roast on both sides to brown.
  • Transfer roast to a slow cooker (crock pot) and top with the onions. Pour beef consomme over onions and cover; cook on medium-high setting for 6 hours.
  • After 6 hours, add potatoes and Margaret Holmes Diced Rutabagas; turn setting down to low and continue to cook for an additional hour.
  • Serve with a dollop of creamy horseradish, if desired.