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Ingredient
Crockpot Beef Pot Roast
Introduce
Chef :
Keith VigonCrockpot Beef Pot Roast
This is as delicious as the recipe sounds, service with hot rolls, yeast, rye, Brown or to your particular taste. Makes 6 to 8 servings
Ingredient
2 1/2 pounds
boneless chuck pot roast
1 tablespoon
cooking all
1 tablespoon
Worcester sauce
2 teaspoons
instant beef bouillon granules
1 teaspoon
dried basil, crushed
Half
a cup cold water
1/4 cup
all-purpose flour
Cooking instructions
* Step 1
Trim the fat from the pot roast. If necessary cut roast to fit into your crockpot
* Step 2
In a large pan and brown the roles on all sides in hot oil
* Step 3
Meanwhile remove a narrow strip of appeal from the centre of each new potato or peeling quarter each medium potato.
* Step 4
In a 4 quart crockpot Place potatoes, carrots and all parsnips, and onions
* Step 5
Place the meat on top of vegetables
* Step 6
In a small bowl combine 3/4 cup water, wind, or tomato juice; Worcestershire sauce, and granules, and basil.
* Step 7
Pour over the meat and vegetables
* Step 8
Cover and cook on low heat setting the 10 to 12 hours or high heat setting fire to 6 hours
* Step 9
Remove the meat and vegetables from cooker and place on platter, keep warm. Pour juices into a glass measuring cup. Skim fat
* Step 10
If necessary add water to call one and a half cups of juice
* Step 11
Transfer to saucepan
* Step 12
Combine the half cup cold water and flour; stir into the juice in the saucepan
* Step 13
Cook and stir until thickened and bubbly.
* Step 14
Season to taste with salt and pepper
Note: if there is a photo you can click to enlarge it
Tag
boneless chuck pot roast
cooking all
whole tiny new potatoes, three medium potatoes, or three medium sweet potatoes
carrots or parsnips cut into 1 inch pieces - a combination
small onions, cut into wedges
water, dry or white wine or tomato juice
Worcester sauce
instant beef bouillon granules
dried basil, crushed
a cup cold water
all purpose flour
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