No Peeking Beef Pot Roast with Onion, Oregano and Potatoes
This is a delicious variation on the traditional beef pot roast adding onions, oregano and potatoes for a hearty one-pot meal!
- Prep Time: 15 mins
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
Ingredients
Scale
- 1 boneless beef round tip roast (2 pounds)
- 2 small onions, each cut into 8 wedges
- 4 small russet potatoes, cubed
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1–2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1/2 cup cold water
Instructions
- Spray 5-6 quart slow cooker with cooking spray or with your Misto.
- Place onions and potatoes in slow cooker.
- Sprinkle with 1/2 of each the dried oregano, salt and pepper; drizzle with olive oil.
- Place beef on top of the onions and potatoes
- Sprinkle with remaining oregano, salt and pepper; drizzle with olive oil
- Pour 1/4 cup red wine into slow cooker (optional)
- Cover and cook on Low heat setting for 6-8 hours
- Remove beef from slow cooker to cutting board; cover to keep warm.
- Strain onions and potatoes over a 2 quart saucepan; reserve onions and potatoes
- In a small bowl, stir flour and water until blended well; stir into liquid in saucepan
- Cook over medium heat 3-5 minutes, stirring frequently, until gravy is thickened and bubbly
- Cut beef into slices, serve with onions and potatoes. Top with gravy.
Keywords: Beef Pot Roast
