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    ERIN'S POT ROAST


    Source of Recipe


    From dear Erin

    List of Ingredients




    Erin posted at RT, August 4, 2001

    2 to 2-1/2 lb boneless chuck roast
    1 T cooking oil
    1 pound whole new tiny potatoes, or 3 medium potatoes
    8 carrots or parsnips, cut into 1 inch pieces (I used a small bag of baby carrots)
    3 small onions, cut into wedges
    I used several fresh mushrooms cut in half
    3/4 c water, dry red or white wine, or tomato juice
    1 T Worcestershire sauce
    2 t instant beef bouillion granules
    1 t dried basil, crushed
    1/2 c cold water
    1/4 c all purpose flour

    Trim fat from pot roast.
    If necessary, cut roast to fit into crockery cooker.
    In a large skillet brown roast on all sides in hot oil.

    Meanwhile, remove a narrow strip of peel from the center of each new
    potato, or peel and quarter each medium potato.
    In a 3-1/2 or 4 qt crocery cooker place potatoes, carrots or parsnips,
    and onions. Place meat atop veggies.

    In a small bowl, combine 3/4 c water, wine or tomato juice,
    Worchestershire sauce, bouillon granules and basil.
    Pour over meat and veggies.

    Cover; cook on low heat setting for 10 to 12 hours or on
    high for 5 to 6 hours.

    Remove meat and veggies from cooker and place on platter; keep warm.
    Pour juices into glass measuring cup. Skim fat.
    If necessary, add water to equal 1-1/2 c juice.
    Transfer to saucepan.
    Combine the 1/2 c cold water and flour; stir into the juices in
    saucepan. Cook and stir till thickened and bubbly.
    Cook and stir 1 minute more. Season to taste with salt and pepper.
    Makes 6 to 8 servings.

    Recipe




 

 

 


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