Family Pot Roast Nwtc51a Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PAIGE HUNTER
4 lbs: Beef chuck roast, boneless
1 cup: Celery, sliced
1 cup: Onion, chopped
10 3/4 ounce: Soup, tomato or mushroom
1 tbsp: Vinegar,
2 tsp: Bouillon granules, beef
2 tsp: Sage, dried, crushed
1/4 tsp: Pepper,
1/2 cup: Cold water,
1/3 cup: All purpose flour,
Directions:
Trim excess fat from meat. Place roast in a slow cooker, cutting it
in half if needed to fit. Add celery and onion. In a medium bowl,
stir soup, vinegar, bouillon, sage and pepper together. Pour into
crockpot. Cover and cook HIGH for 4 1/2 to 5 hours or on LOW for 9 to
10 hours or until meat is very tender. In a small bowl, stir water
and flour until smooth.
Stir into boiling liquid around roast. Cover and cook on HIGH for
20 to 30 minutes until thickened. Transfer meat to a warm platter.
Serve gravy separately. Serve with mashed potatoes, rice or
noodles... Formatted by Liz (VXRF36B) April 1992...
Source from luhu.jp
in half if needed to fit. Add celery and onion. In a medium bowl,
stir soup, vinegar, bouillon, sage and pepper together. Pour into
crockpot. Cover and cook HIGH for 4 1/2 to 5 hours or on LOW for 9 to
10 hours or until meat is very tender. In a small bowl, stir water
and flour until smooth.
Stir into boiling liquid around roast. Cover and cook on HIGH for
20 to 30 minutes until thickened. Transfer meat to a warm platter.
Serve gravy separately. Serve with mashed potatoes, rice or
noodles... Formatted by Liz (VXRF36B) April 1992...
Source from luhu.jp