America's Favorite Pot Roast

4 - 6 Servings, approximately 3 1/2 quarts

3 1/2 - 4 lb. beef arm or boneless pot roast
1/4 C. flour
2 t. salt
1/4 t. pepper
3 Carrots, pared, sliced lengthwise & cut into 2 in. pieces
3 Potatoes, peeled & quartered
2 Small onions, sliced
1 Stalk celery, cut into 2 in. pieces
1 jar (2 oz.) mushrooms, drained, or 1/4 C. mushroom gravy
3 t. Kitchen Bouquet
3 T. flour
1/4 C. water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 C. flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushroom in crock pot and top with roast (cut roast in half if necessary, to fit easily). Spread mushrooms evenly over top of roast. Pour 3 t. Kitchen Bouquet on top. Cover and cook on Low setting for 7 to 10 hours.

If desired turn to High setting during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 T. flour and water and stir into crock pot. Season to taste prior to serving.

Recipe By: Rival Crock Pot Cooking 1975

Sausage, Spinach OR Collard Green Pasta.

3 links sausage.

7 cloves garlic, minced fine.

1 lb frozen Collard Greens or Spinach.

1/4 cup olive oil.

1 T butter.

1 t broth base of your choice, chicken, beef, vegetable.

 Pasta, your choice, 1lb





Place Collards or Spinach in microwave safe bowl and cook for 10 minutes.




Let cool and squeeze out all the water and set the vegetable aside.

Bake sausage on oven at 350 for 45 minutes.

Cool sausage and slice into small pieces.

Add to frying pan with the olive oil, butter and garlic.

Saute for 5 minutes.

Cook pasta

Add 1/2 - 3/4 cup pasta water to frying pan with 1 t of the broth base.

Add the Collards or Spinach and heat.

Drain pasta, add to frying pan and toss to coat.

Top with 1/4 cup Parmesan Cheese over each portion.

Serves 4