Post by JJ Judkins on Sept 9, 2009 13:15:18 GMT -6
Home-Style Pot Roast
Serves 6-8
1 med. turnip, chopped (1/2 cup)
1 med. onion, chopped (1/2 cup)
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic, minced
1 3 lb. beef chuck pot roast
2 tbsp. cooking oil
1 tsp. salt
1/4 tsp. pepper
1/2 cup water
2 tbsp. snipped parsley
1/3 cup cold water
3 tbsp. all-purpose flour
In a crockery cooker place the first 5 ingredients. Trim excess fat from roast; cut in half to fit in cooker. In a skillet brown roast on all sides in hot oil; drain. Place meat atop vegetables. Sprinkle roast with salt and pepper; pour the water over roast.Cover and cook on low heat setting for 8-10 hrs. Remove roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid, adding water if necessary. Spoon the vegetables atop roast; sprinkle with parsley.Cover meat to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour into saucepan. Blend the 1/3 cup cold water slowly into flour; stir into cooking liquid. Cook and stir till thickened and bubbly. Serve with roast and vegetables.
Serves 6-8
1 med. turnip, chopped (1/2 cup)
1 med. onion, chopped (1/2 cup)
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic, minced
1 3 lb. beef chuck pot roast
2 tbsp. cooking oil
1 tsp. salt
1/4 tsp. pepper
1/2 cup water
2 tbsp. snipped parsley
1/3 cup cold water
3 tbsp. all-purpose flour
In a crockery cooker place the first 5 ingredients. Trim excess fat from roast; cut in half to fit in cooker. In a skillet brown roast on all sides in hot oil; drain. Place meat atop vegetables. Sprinkle roast with salt and pepper; pour the water over roast.Cover and cook on low heat setting for 8-10 hrs. Remove roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid, adding water if necessary. Spoon the vegetables atop roast; sprinkle with parsley.Cover meat to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour into saucepan. Blend the 1/3 cup cold water slowly into flour; stir into cooking liquid. Cook and stir till thickened and bubbly. Serve with roast and vegetables.