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Pot Roast

4 pounds boneless pot roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots -- pared, sliced lengthwise and cut into 2-inch pieces
3 potatoes -- peeled and quartered
2 small onions -- sliced
1 stalk celery -- cut into 2" pieces
1 2 oz. jar mushrooms -- drained
3 tablespoons flour
1/4 cup water


Trim off excess fat from roast. Combine 1/4 cup flour, and salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in slow cooker and top with roast. {Cut roast in half, if necessary, to fit easily. } Spread mushrooms evenly over top of roast. Cover and cook on Low setting for 10 to 12 hours.

If desired, turn to High setting during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into slow cooker. Season to taste before serving.

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