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Home-style Pot Roast
1/4 cup all-purpose flour
Salt and black pepper
1 3- to 4-pound beef cross rib or rump roast
1 tablespoon vegetable oil
2 onions, quartered
4 carrots, peeled and sliced
4 to 6 potatoes, peeled and quartered
1 cup beef stock
1 7. 5-ounce can tomato sauce
1 clove garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
In a bowl, season flour to taste with salt and pepper. Pat meat dry and coat on all sides with seasoned flour. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning with a wooden spoon, for 7 to 10 minutes or until brown on all sides. Transfer meat to slow cooker. Add onions to slow cooker, along with carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf. Cover and cook on low for 10 to 12 hours or high for 6 to 8 hours, until vegetables are tender. Remove roast, onion, carrots and potatoes; cover and set aside. Discard bay leaf. Tip slow cooker and skim off any excess fat from surface of gravy; season to taste with salt and pepper. Pour gravy into sauceboat. Slice roast, arrange on a serving platter and surround with vegetables. Serve with gravy.
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