| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Crockpot | 8 | Servings |
INGREDIENTS
| 4 | lb | Boneless round or chuck |
| Roas | ||
| 2 | tb | Flour |
| 2 | tb | Oil |
| 1 | cn | Condensed onion soup |
| 1 | Green pepper — seed/slice |
INSTRUCTIONS
1. Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. 2. Place meat in slow cooker; pour onion soup over; cover cooker. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter; keep ;hot while making gravy from juices. 4. Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth pate. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed. Posted to MC-Recipe Digest V1 #151 Date: Sat, 13 Jul 1996 22:06:16 -0400 From: tina <kclancy@access.mountain.net>
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