Post by Admin on Jul 15, 2005 7:04:12 GMT 10
Pot Roast in the Crock Pot
1, 4 lb beef roast
4 large carrots
4 celery stalks
4 medium potatoes
1 large onion
few cloves garlic
1 cup beef broth
1 cup good red wine
flour for gravy
Season meat well with salt, pepper, paprika and liberally coat with
flour.
Brown meat in skillet on both sides ( optional but flavor improves )
and place over vegetables and liquids in crock-pot. ( my crock pot hold
5 1/2 quarts ).
Cook low for 12 hours.
Remove meat and skim off any fat.
Stir in some gravy flour to thicken gravy if needed.
Correct seasonings if needed
I like to slice the meat and replace in the pot of gravy.
Actually reheats well and tastes even better the following day.
Serve with noodles or mashed potatoes.
Serves 6.
1, 4 lb beef roast
4 large carrots
4 celery stalks
4 medium potatoes
1 large onion
few cloves garlic
1 cup beef broth
1 cup good red wine
flour for gravy
Season meat well with salt, pepper, paprika and liberally coat with
flour.
Brown meat in skillet on both sides ( optional but flavor improves )
and place over vegetables and liquids in crock-pot. ( my crock pot hold
5 1/2 quarts ).
Cook low for 12 hours.
Remove meat and skim off any fat.
Stir in some gravy flour to thicken gravy if needed.
Correct seasonings if needed
I like to slice the meat and replace in the pot of gravy.
Actually reheats well and tastes even better the following day.
Serve with noodles or mashed potatoes.
Serves 6.