Pot Roast/Crock-pot

* Exported from MasterCook *

Pot Roast/Crock-pot

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main dish
Casseroles Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck roast -- trimmed
1 package Lipton onion soup mix
2 1/2 cups Water
1 Med Onion -- sliced
1 Sm Carrot -- cut into 3 pieces
2 Celery -- chopped
1 cup Garlic
2 Sm Red potatoes

I like to brown the meat and the veggies, it gives the gravy more flavor.
It's not absolutely necessary though. Place the meat into the crockpot,
then the veggies; sprinkle on the onion soup mix and pour water over the
top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once
the meat is done, if you want to thicken the gravy, remove the meat and
veggies from the pot and place them on a serving platter. Mix together 2
tablespoons flour (I like Wondra Flour, it never lumps...no need to mix
with water) and 2-3 tablespoons water to make a paste; whisk the paste
into the hot liquid until thickened. You may want to put the temperature
on HIGH when you make the gravy. It might be hard to find a 1-1/2 lb roast
but it's not impossible. There are only two of us and I always make a big
roast and freeze the leftovers or make other dishes with it (burritos,
noodle casseroles, enchiladas, etc). If I remember any other good ones
I've tried, I'll be sure to pass them on to you. Good luck in your quest.





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