Post by JJ Judkins on Feb 1, 2011 10:48:17 GMT -6
* Exported from MasterCook *
Pot Roast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pot Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 3/4 ounce can Condensed golden mushroom soup
1/3 cup red wine
2 tablespoons tomato paste
2 cloves garlic -- minced
1 teaspoon dried thyme
4 pounds boneless bottom round roast or chuck roast (3 1/2 to 4 pounds)
1 pound carrots -- cut into 2" pieces
In a 5 quart or larger slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange carrots around meat.
Cover and cook until meat and carrots are tender, on low 8 to 20 hours or on high 5 to 6 hours.
Transfer meat to a cutting board and slice. Arrange the sliced beef and carrots on a serving platter and spoon some of the gravy over the top. Serve with the remaining gravy.
Description: "see notes for my changes"
Source: "Womans Day magazine, November 17, 2010 pg 136"
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Per Serving (excluding unknown items): 34 Calories; trace Fat (3.9% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
NOTES : This was delicious, the gravy was out of this world, the only problem was that the meat was a little tough.
First, I do not have a slow cooker, so I cooked it on top of the stove for approximately 2 hours. The meat ( 3 1/2 pounds) had one of those timers that pops when it is done.
I may have used a tad over 1/3 cup red wine, but what the hey, the liquor steams out and just leaves the favor. I used pre-cut garlic that comes in bottle, stored with water. I love garlic and put in 2 tablespoons.
Rather than open tomato paste, I used 2 tablespoons of my home made sauce. I do not like or use thyme, so I left that out of the recipe.
Along with the carrots, I added potatoes, red-skinned (but I peeled the skin) and cut them into 2 inch pieces like the carrots.
It was really very good. When I try it next time I will get a better cut of meat.
Pot Roast
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pot Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 3/4 ounce can Condensed golden mushroom soup
1/3 cup red wine
2 tablespoons tomato paste
2 cloves garlic -- minced
1 teaspoon dried thyme
4 pounds boneless bottom round roast or chuck roast (3 1/2 to 4 pounds)
1 pound carrots -- cut into 2" pieces
In a 5 quart or larger slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange carrots around meat.
Cover and cook until meat and carrots are tender, on low 8 to 20 hours or on high 5 to 6 hours.
Transfer meat to a cutting board and slice. Arrange the sliced beef and carrots on a serving platter and spoon some of the gravy over the top. Serve with the remaining gravy.
Description: "see notes for my changes"
Source: "Womans Day magazine, November 17, 2010 pg 136"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 34 Calories; trace Fat (3.9% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
NOTES : This was delicious, the gravy was out of this world, the only problem was that the meat was a little tough.
First, I do not have a slow cooker, so I cooked it on top of the stove for approximately 2 hours. The meat ( 3 1/2 pounds) had one of those timers that pops when it is done.
I may have used a tad over 1/3 cup red wine, but what the hey, the liquor steams out and just leaves the favor. I used pre-cut garlic that comes in bottle, stored with water. I love garlic and put in 2 tablespoons.
Rather than open tomato paste, I used 2 tablespoons of my home made sauce. I do not like or use thyme, so I left that out of the recipe.
Along with the carrots, I added potatoes, red-skinned (but I peeled the skin) and cut them into 2 inch pieces like the carrots.
It was really very good. When I try it next time I will get a better cut of meat.