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Garlic Pot Roast

1 Boneless (4-pound) beef rump roast
2 tb All-purpose flour
1 ts Seasoned salt
1 1/2 ts Pepper
3 tb Garlic spread*
3 tb Vegetable oil
2 c Water
2 ts Worcestershire sauce
3 md Carrots, cut into 1/2-inch pieces
3 md Potatoes, quartered
3 md Onions, cut into wedges
All-purpose flour


* Garlic spread can often be found in your supermarket's condimen= section.

Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over medium-high heat; add roast, and brown on all sides. Add 2 cups water and Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and simmer 1-1/2 hours. Add vegetables; cover and simmer 1 hour or until roast is tender and vegetables are done. Remove roast and vegetables with a slotted spoon. Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon flour and 2 tablespoons water for each cup of drippings; whisk in-to drippings in Dutch oven. Cook over medium heat, whisking constantly, until thick and bubbly. Serve with roast.

Slow Cooker (slow cooker) Method: Brown roast, if desired, and cut to fit in a slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover and cook on LOW 10 to 12 hours.

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