Pot Roast/crock-Pot

Pot Roast/crock-Pot Ingredients

3 lb Chuck roast; trimmed	1 Sm Carrot; cut into 3 pieces
1 pk Lipton onion soup mix	2 Celery; chopped
2 1/2 c Water	1 c Garlic
1 Med Onion; sliced	2 Sm Red potatoes

Instructions for Pot Roast/crock-Pot

I like to brown the meat and the veggies, it gives the gravy more flavor. Its 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 its 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 Ive tried, Ill be sure to pass them on to you. Good luck in your quest. FROM: ELLIE COLLIN (CMKD93F) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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