The Pot Roast Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: vegetable oil, plus more if needed
3 1/2 lb: beef bottom round roast, well-trimmed & tied
1 teaspoon: salt, divided
1/2 teaspoon: freshly ground black,
1: pepper, divided
2 medium: onions, sliced
2 medium: carrots, 1/2 slices
4 medium: boiling potatoes, 1/2slices
2: bay leaves water,
1 tablespoon: unsalted butter,
1 tablespoon: all-purpose flour,
Directions:
1. In a large skillet, heat the oil over medium-high heat. Add the roast
and cook, turning often, until browned on all sides, about 10 minutes.
Transfer the roast to a plate and season with 1/2 teaspoon of the salt and
1/4 teaspoon of the pepper.
2. Add more oil to the skillet, if necessary, and heat over medium heat.
Add the onions, carrots, and potatoes and cook over medium heat, stirring
often, until the onions are softened, about 5 minutes. Tansfer the
vegetables to a 3 1/2 quart slow cooker. Add the bay leaves, and season
with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the
roast on top of the vegetables.
3. Add the water to the skillet and bring to a boil, scraping up the
browned bits on the bottom of the pan with a wooden spoon. Pour into the
slow cooker.
4. Cover and slow-cook until the roast is very tender, 8-10 hours on LOW
(200 degrees F.). Using a slotted spoon, transfer the roast and the
vegetables to a platter and cover with foil to keep warm. Skim the fat from
the surface of the cooking liquid.
5. In a saucepan, melt the butter over very low heat. Add the flour and
let bubble, stirring constantly, until lightly browned, about 1 minute.
Whisk into the cooking liquid and bring to a simmer. Cook, whisking often,
until thickened and reduced to about 1 cup, about 5 minutes.
6. Using a sharp, thin knife, slice the roast crosswise across the grain.
Serve with the vegetables and gravy. I must confess I did not follow the
directions for the gravy, just used the juices and it was fantastic! From
Rick Rodgers "READY AND WAITING - 160 All-New Recipes to Make in the Slow
Cooker" (Library call number is 641.5884)
Yield: 6 servings
Source from luhu.jp
and cook, turning often, until browned on all sides, about 10 minutes.
Transfer the roast to a plate and season with 1/2 teaspoon of the salt and
1/4 teaspoon of the pepper.
2. Add more oil to the skillet, if necessary, and heat over medium heat.
Add the onions, carrots, and potatoes and cook over medium heat, stirring
often, until the onions are softened, about 5 minutes. Tansfer the
vegetables to a 3 1/2 quart slow cooker. Add the bay leaves, and season
with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the
roast on top of the vegetables.
3. Add the water to the skillet and bring to a boil, scraping up the
browned bits on the bottom of the pan with a wooden spoon. Pour into the
slow cooker.
4. Cover and slow-cook until the roast is very tender, 8-10 hours on LOW
(200 degrees F.). Using a slotted spoon, transfer the roast and the
vegetables to a platter and cover with foil to keep warm. Skim the fat from
the surface of the cooking liquid.
5. In a saucepan, melt the butter over very low heat. Add the flour and
let bubble, stirring constantly, until lightly browned, about 1 minute.
Whisk into the cooking liquid and bring to a simmer. Cook, whisking often,
until thickened and reduced to about 1 cup, about 5 minutes.
6. Using a sharp, thin knife, slice the roast crosswise across the grain.
Serve with the vegetables and gravy. I must confess I did not follow the
directions for the gravy, just used the juices and it was fantastic! From
Rick Rodgers "READY AND WAITING - 160 All-New Recipes to Make in the Slow
Cooker" (Library call number is 641.5884)
Yield: 6 servings
Source from luhu.jp