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home > recipes > meat > crock-pot pot roast
1, 3 to 4 pound beef roast, remove excess fat ( example: bottom round roast ) 4 large potatoes cubed 4 large carrots cubed 4 stalks celery cubed 2 cloves garlic sliced 1 large onion coarse cubed 2 cups liquid: 1 cup beef broth 1 cup red wine or beer olive oil salt and pepper, paprika, thyme, garlic powder flour Crock-pot cooking will make tougher cuts of meat fork tender. Season roast with salt, pepper, paprika, garlic powder, thyme and rub all over with flour. Brown ( optional ) roast on stovetop in some olive oil. In crock-pot place liquid and vegetables and roast. Cook low 8 to 10 hours or roast is fork tender. ( Turn roast over 1/2 cooking time ). Remove roast, thicken hot liquids on high with gravy flour to desired consistency if needed. Best flavor if allowed to cool. Slice and reheat the following day. Serves 6. Add optional vegetables to finished roast such as frozen green peas, drained canned mushrooms, 1 can drained diced tomatoes etc. Optional seasonings for those who prefer using convenience packaged foods: 1 package dry onion soup mix plus one can undiluted cream of mushroom soup added to recipe.

Crock-pot Pot Roast


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list all recipes for MEAT (1007)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: crock
keyword: roast
recipes for meat
recipes by butterflydog
Email Address:
(posted March 4, 2005)

1, 3 to 4 pound
beef roast, remove excess fat ( example: bottom round roast )
4 large potatoes cubed
4 large carrots cubed
4 stalks
celery cubed
2 cloves
garlic sliced
1 large
onion coarse cubed
2 cups liquid:
1 cup
beef broth
1 cup
red
wine or beer
olive oil
salt and pepper, paprika, thyme,
garlic powder
flour

Crock-
pot cooking will make tougher cuts of meat fork tender.

Season
roast with salt, pepper, paprika,
garlic powder, thyme and rub all over with flour.

Brown ( optional ) roast on stovetop in some
olive oil.

In crock-
pot place liquid and vegetables and roast. Cook low 8 to 10 hours or roast is fork tender. ( Turn roast over 1/2 cooking time ).

Remove
roast, thicken hot liquids on high with gravy flour to desired consistency if needed.

Best flavor if allowed to cool. Slice and reheat the following day. Serves 6.

Add optional vegetables to finished
roast such as frozen green peas, drained canned mushrooms, 1 can drained diced tomatoes etc.

Optional seasonings for those who prefer using convenience packaged foods: 1 package
dry onion soup mix plus one can undiluted cream of mushroom soup added to recipe.


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