03 January, 2011

America's Favorite Pot Roast (Crock-pot) | Card files

America's Favorite Pot Roast ingredients
Makes about 3.5-Quarts for 4 to 6 servings 
Meat Base
3.5- to 4-lbs beef arm or boneless pot roast
1/4 cup flour
2 tsp salt
1/8 tsp pepper

Stew
3 carrots, pared, sliced lengthwise and cut into 2-inch pieces
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, cut into 2-inch pieces
1 (2-oz) jar whole mushrooms, drained

Gravy
3 Tbsp flour
3/4 cup water


America's Favorite Pot Roast Directions
Get ready
Assemble ingredients and equipment.

Pat meat dry with clean paper towels. Trim excess fat from roast.

If using chuck or another highly marbled cut, brown and drain.

Combine the 1/4 cup flour, salt and pepper; coat meat with the mixture and set aside.


Assemble and cook
Except for jarred mushrooms, place all Stew ingredients in crock-pot and top with the roast, fat side up. If necessary, cut roast in half to fit easily.

Spread mushrooms evenly over top of roast.

Cover and cook on Low setting for ten to twelve (10 to 12) hours

.
Make gravy
If desired, turn crock-pot to High setting during the last hour of cooking to soften the vegetables and make a gravy. Then, to thicken gravy, make a smooth paste of the 3 Tbsp flour and the water and stir into the crock-pot.


Adjust seasonings and serve
Season to taste before serving warm.


America's Favorite Pot Roast Notes
  • The original recipe allows 1/4 cup mushroom gravy to substitute for the mushrooms.

  • Browning the meat creates a deep flavor base and is important for meat that is tender and not grainy at the end of the long cooking time.


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Crock-Pot Beef Stew | Card files
Mississippi Pot Roast (Slow Cooker)


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beef
Slow Cooker

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