Pot Roast Of Beef Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Brisket, rump roast or pot roast, to 4 lb
1: Onion, to 2, peeled & sliced
2: To 3 potatoes, peeled & sliced
Carrots, 2-3 peeled & sliced
1/2 cup: Water or consomme,
Salt and pepper to taste,
Directions:
Put vegetables in bottom of Crock pot. Salt and pepper meat, then
put in pot. Add liquid. Cover and cook on low for 10-12 hours.
(High 4-5 hours) Remove meat and vegetables with spatula
VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.
ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and
1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced
mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other
favorite seasonings. Add no liquid. Cook as directed.
From Rival Crock-Pot Cookbook
Source from luhu.jp
put in pot. Add liquid. Cover and cook on low for 10-12 hours.
(High 4-5 hours) Remove meat and vegetables with spatula
VARIATIONS: GERMAN STYLE: Add 3-4 medium dill pickles and 1 tsp dill.
ITALIAN:Add 1 8 oz can tomato sauce, 1 ts oregano and
1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced
mushrooms (or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt, pepper and any other
favorite seasonings. Add no liquid. Cook as directed.
From Rival Crock-Pot Cookbook
Source from luhu.jp