Post by JJ Judkins on Jan 7, 2006 1:05:00 GMT -6
POT ROAST in the CROCKPOT / CARNE PARA DEHEBRAR
ingredients for 6 servings :
3 lb Chuck roast trimmed
1 pk Lipton onion soup mix
2 1/2 c Water
1 ea Med Onion sliced
1 ea Sm Carrot cut into 3 pieces
2 ea Celery chopped
1 c Garlic
2 ea Sm Red potatoes
preparation:
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).
ingredients for 6 servings :
3 lb Chuck roast trimmed
1 pk Lipton onion soup mix
2 1/2 c Water
1 ea Med Onion sliced
1 ea Sm Carrot cut into 3 pieces
2 ea Celery chopped
1 c Garlic
2 ea Sm Red potatoes
preparation:
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).