I know, most crock pots say NOT to add too much water but I want leftover juices to make gravy later on in the week--This makes LOTS of GOOD gravy juice.
Salute the onion, celery and carrots in a little oil in a large skillet until everything''s a little brown.
Remove the veggie''s; set aside.
Using the same skillet, brown the roast on all sides. remove the roast and place it into a large crock pot, along with the sauteed veggie''s.
Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue.
Pour the juices into the crock pot and cover the roast with water (about 1 inch higher than the roast).
I know, most crock pots say NOT to add too much water but I want leftover juices to make gravy later on in the week--This makes LOTS of GOOD gravy juice.
Cook the roast on LOW for 8 to 10 hours.
Once the meat and veggie''s are done, remove them from the crockpot to your serving platter.
Skim the fat from the juices or use a fat-skimming cup to remove it.
I only use as much of the broth as I need to make gravy for that meal. I thicken it with arrowroot and water. I divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so I can make gravy anytime I want (meatloaf, etc). Don''t be afraid to make that much broth at once, trust me, it''s very flavorful, and it won''t sog up the roast one bit.
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 715 | ||
Calories from Fat: 134 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 441.4mg | 15 % | |
Potassium 2658.1mg | 70 % | |
Total Carbohydrate 60g | 18 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 52.8g | ||
Protein 82.2g | 117 % | |
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Calories per serving: 715
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