Pot Roast/crock-pot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Casserole, Main dish | 6 | Servings | |
INGREDIENTS
| 3 | lb | Chuck roast, trimmed |
| 1 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 982
Calories From Fat: 700
Total Fat: 77.5g
Cholesterol: 233.6mg
Sodium: 161.7mg
Potassium: 636.6mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 59.4g