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Beef Pot Roast
3 pounds beef chuck pot roast
2 tablespoons cooking oil
3/4 cup water, dry wine, or tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules
1 teaspoon dried basil -- crushed
3 medium potatoes -- peeled and quartered
8 peeled carrots -- cut into chunks
2 small onions -- cut into wedges
2 stalks celery -- cut into 1" pieces
1/4 cup all-purpose flour
Trim fat from roast. In a Dutch oven, brown roast on all sides in hot oil. Drain fat. Combine water, Worcestershire sauce, bouillon granules, and basil. Pour over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
Add potatoes, carrots, onions, and celery to meat. Cover; simmer 45 to 60 minutes or until tender, adding additional water if necessary. Remove meat and vegetables from pan.
For gravy: measure pan juices; skim fat. If necessary, add water to equal 1 1/2 cups. Combine flour and 1/2 cup COLD water. Stir into juices; return to pan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Season to taste.
slow cooker directions: Trim the fat from roast and brown as above. THINLY slice vegetables and place in bottom of a 4 quart slow cooker. Cut roast to fit cooker; place atop vegetables. Combine water, Worcestershire sauce, bouillon granules, and basil. Pour over meat and vegetables. Cover; cook on Low setting for 10 to 12 hours. Prepare gravy as above, using a saucepan.
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