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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