Post by JJ Judkins on Nov 1, 2012 10:44:50 GMT -6
* Exported from MasterCook *
IRISH BEEF POT ROAST WITH VEGETABLES
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Ethnic
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Amount Measure Ingredient -- Preparation Method
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Ingredients
- 1 boneless beef bottom round rump roast
or beef bottom round (3 to 3-1/4 pounds)
- 2 packages (24 ounces each) fresh pot roast
vegetables (potatoes -- onions, carrots, celery)
- 2 packages (.75 to .88 ounces each) mushroom
or brown gravy mix
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer
- Chopped fresh parsley (optional)
Directions
Prepare pot roast vegetables: cut potatoes in half (or into
quarters if large), onions into 1/2-inch wedges, and carrots
and celery into 2-inch pieces; set aside.
Combine gravy mixes, flour, salt and pepper in large bowl.
Add vegetables to bowl; toss to coat well. Remove vegetables
from flour mixture and place in 5 to 6-quart slow cooker.
Add beef roast to bowl, turning to coat evenly
with flour mixture. Remove roast and place in
slow cooker in center of vegetables.
Whisk beer into remaining flour mixture until smooth; add to
slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH
6 to 7 hours, or until beef and vegetables are fork-tender.
(No stirring is necessary during cooking.)
Remove roast and vegetables. Skim fat from gravy.
Carve roast into thin slices. Serve with vegetables
and gravy. Sprinkle with parsley, if desired.
Source:
"Imported to MC by JJ"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0