1 (3 1/2-4 1/2 lb)
beef 7-bone roast
( no diet and no pepsi)
( low salt)
1 (1 1/4 ounce) packages
dry onion soup mix
( you can add more pepper at the end of cooking)
( I like the small ones, skins on)
carrot, peeled and cut in 2-inch pieces
( thick carrots I cut lengthwise too. You want all the carrots to cook evenly at the same time, so mak)
parsnips, peeled and cut in 2-inch pieces
( cut the same as the carrots)
onion, rough chopped
( not too small of pieces or they will fall apart)
( white or button can be substituted, leave them whole or larger ones you can cut in half)
fresh parsley, fine chopped
( added at the end of cooking)
- Roast -- This to me is an important step. Season the meat well with a mix of the flour, salt and pepper. Rub it in well on all sides of the meat. Then in a large pan add the oil and heat to medium high. Sear the meat on all sides until you get a nice crust and it begins to brown. Just a minute per side is all you need. This really helps the flavor in this dish. Then add your meat to the crock pot.
- Crockpot -- Add all the vegetables around your roast. I like to put the carrots, parsnips towards the bottom, then the potatoes and mushrooms, and last, add the onions over the top of the roast.
- Sauce -- Mix everything together in a small bowl and pour over the meat and vegetables. Turn your crockpot on low and cook 6-8 hours. Mine was tender in 6, but it really depends on whether you have a round or oval pot, and the newer models tend to cook a bit hotter. So, you know your crockpot best. Before serving, check if you want to add any additional pepper and add in the fresh parsley.
- Serve -- Remove the roast and vegetables and make sure to let the roast set 15 minutes before slicing. Serve with the gravy on the side. ENJOY!