Free Recipe Pot Roast/crock-Pot
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Pot Roast/crock-Pot Recipe
3 lb Chuck roast; trimmed
1 pk Lipton onion soup mix
2-1/2 c Water
1 Med Onion; sliced
1 Sm Carrot; cut into 3 pieces
2 Celery; chopped
1 c Garlic
2 Sm Red potatoes
Pot Roast/crock-Pot Preparation
I like to brown the meat and the veggies, it gives the gravy more flavor. It”s not absolutely necessary though. Place the meat into the crockpot, then the veggies; sprinkle on the onion soup mix and pour water over the top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the meat is done, if you want to thicken the gravy, remove the meat and veggies from the pot and place them on a serving platter. Mix together 2 tablespoons flour (I like Wondra Flour, it never lumps…no need to mix with water) and 2-3 tablespoons water to make a paste; whisk the paste into the hot liquid until thickened. You may want to put the temperature on HIGH when you make the gravy. It might be hard to find a 1-1/2 lb roast but it”s not impossible. There are only two of us and I always make a big roast and freeze the leftovers or make other dishes with it (burritos, noodle casseroles, enchiladas, etc). If I remember any other good ones I”ve tried, I”ll be sure to pass them on to you. Good luck in your quest. FROM: ELLIE COLLIN (CMKD93F) From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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