This is an amazing and easy dinner that is very filling and great used as left overs. The Lion House, a very famous restaurant in my area, was kind enough to share. I hope you enjoy it as much as my family has over the years.
Instructions:
Add broth, carrots, and potatoes to crock pot.
Rub 1/4 Cup meat seasoning into the roast and place in pot. (Save the rest in a ziploc bag for the next time you make this). The restaurant makes batches of seasoning at a time.
Turn on to medium heat and cook for 8 hours. If you want to cook this in the oven, cook at 350 F for 2 hours and then at 250 F until done.
Once finished, dish out carrots and potatoes and stir cornstarch (premixed with cold water) into the broth to thicken it up for gravy. Making the gravy on a skillet or pan on a stove top is best.
Serve warm with rolls or mashed potatoes. Garnish with a sprig of Rosemary or other herb. Enjoy!
- 1 large roast beef cut to feed about 12 people
- 12 red potatoes or 8 spud peeled and cut into pieces
- 12 carrots peeled and cut into pieces
- 4 Cups beef broth
- Meat Seasoning- VERY IMPORTANT since this recipe is from a restaurant the meat seasoning is in a large batch. You make it and then use about ¼ Cup and rub it into a very large roast. Save the rest in a ziploc bag for the next time you make roast.
- 1 Cup Salt
- 1 Tablespoon garlic salt
- 1 Tablespoon pepper
- 1 Tablespoon Lawry Seasoning Salt
- Optional for gravy (2 Tablespoons cornstarch and ¼ Cup cold water—mixed)
- Add broth, carrots, and potatoes to crock pot.
- Rub ¼ Cup meat seasoning into the roast and place in pot. Save the rest in a ziploc bag for the next time you make it.
- Turn on to medium heat and cook for 8 hours. If you want to cook this in the oven cook 350 F for 2 hours and then at 250 F until done.
- Once finished dish out meat, carrots, and potatoes and stir cornstarch (premixed with cold water) into the broth to thicken it up for gravy. Making the gravy on a skillet or pan on a stove top is best.
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