Crockpot Beef Pot Roast

Source : Trim The Fat From The Pot Roast If Necessary Cut Roast To Fit Into Your Crockpotin A Large Pan And Brown The Roles On All Sides In Hot Oilmeanwhile Rem...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 22, 2021

Step:

  1. Trim the fat from the pot roast. If necessary cut roast to fit into your crockpot

  2. In a large pan and brown the roles on all sides in hot oil

  3. Meanwhile remove a narrow strip of appeal from the centre of each new potato or peeling quarter each medium potato.

  4. In a 4 quart crockpot Place potatoes, carrots and all parsnips, and onions

  5. Place the meat on top of vegetables

  6. In a small bowl combine 3/4 cup water, wind, or tomato juice; Worcestershire sauce, and granules, and basil.

  7. Pour over the meat and vegetables

  8. Cover and cook on low heat setting the 10 to 12 hours or high heat setting fire to 6 hours

  9. Remove the meat and vegetables from cooker and place on platter, keep warm. Pour juices into a glass measuring cup. Skim fat

  10. If necessary add water to call one and a half cups of juice

  11. Transfer to saucepan

  12. Combine the half cup cold water and flour; stir into the juice in the saucepan

  13. Cook and stir until thickened and bubbly.

  14. Season to taste with salt and pepper


Ingredients

  1. 2 1/2 pounds boneless chuck pot roast
  2. 1 tablespoon cooking all
  3. 1 pound whole tiny new potatoes, three medium potatoes, or three medium sweet potatoes
  4. 8 carrots or parsnips cut into 1 inch pieces - a combination
  5. 3 small onions cut into wedges
  6. 3/4 cup water, dry or white wine or tomato juice
  7. 1 tablespoon Worcester sauce
  8. 2 teaspoons instant beef bouillon granules
  9. 1 teaspoon dried basil, crushed
  10. Half a cup cold water
  11. 1/4 cup all-purpose flour

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