Monday, January 16, 2012

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


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