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Tangy Beef Pot Roast

1 tablespoon vegetable oil
3 pounds boneless cross rib or blade pot roast
3 cups sliced onions
1 1/2 cups beef stock or water
1/4 cup brown sugar -- packed
1/4 cup red wine vinegar
1 1/2 teaspoons ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1 bay leaf
8 potatoes, halved

1/2 cup all-purpose flour
1 cup light sour cream
1 sweet green pepper -- sliced

In Dutch oven, heat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes. Drain off any fat.

Use 18- to 24-cup (4. 5 L to 6 L) slow cooker; combine all but sauce; pour over roast. Cook on Low for 7 to 8 hours, or cook on high for 5 hours.

Sauce: In small bowl, whisk flour into sour cream; add the green peppers. Add it to slow cooker. Cook on high for 15 to 20 minutes or until thickened.

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