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French Pot Roast
4 lb Boneless round or chuck roast
2 tb Flour
2 tb Oil
1 cn Condensed onion soup
1 Green pepper; seed/slice
Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or a slow cooker. Place meat in slow cooker; pour onion soup over; cover cooker. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter; keep ; hot while making gravy from juices. Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth pate. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed.
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