| 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>
A Message from our Provider:
“Exercise daily — walk with the Lord.”