| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Main dish, Casserole |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck roast; trimmed |
| 1 |
pk |
Lipton onion soup mix |
| 2 1/2 |
c |
Water |
| 1 |
|
Med Onion; sliced |
| 1 |
|
Sm Carrot; cut into 3 pieces |
| 2 |
|
Celery; chopped |
| 1 |
c |
Garlic |
| 2 |
|
Sm Red potatoes |
INSTRUCTIONS
I like to brown the meat and the veggies, it gives the gravy more flavor.
It's not absolutely necessary though. Place the meat into the crockpot,
then the veggies; sprinkle on the onion soup mix and pour water over the
top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once the
meat is done, if you want to thicken the gravy, remove the meat and veggies
from the pot and place them on a serving platter. Mix together 2
tablespoons flour (I like Wondra Flour, it never lumps...no need to mix
with water) and 2-3 tablespoons water to make a paste; whisk the paste into
the hot liquid until thickened. You may want to put the temperature on HIGH
when you make the gravy. It might be hard to find a 1-1/2 lb roast but it's
not impossible. There are only two of us and I always make a big roast and
freeze the leftovers or make other dishes with it (burritos, noodle
casseroles, enchiladas, etc). If I remember any other good ones I've tried,
I'll be sure to pass them on to you. Good luck in your quest. FROM: ELLIE
COLLIN (CMKD93F)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”