Title: Pot Roast/crock-Pot
Categories: Beef, Main dish, Casseroles
Yield: 6 servings
3 lb Chuck roast; trimmed
1 pk Lipton onion soup mix
2 1/2 c Water
1 Med Onion; sliced
1 Sm Carrot; cut into 3 pieces
2 Celery; chopped
1 c Garlic
2 Sm Red potatoes
I like to brown the meat and the veggies, it gives the
gravy more flavor. It's not absolutely necessary
though. Place the meat into the crockpot, then the
veggies; sprinkle on the onion soup mix and pour water
over the top. Cover and cook on LOW for 8-10 hours or
until meat is tender. Once the meat is done, if you
want to thicken the gravy, remove the meat and veggies
from the pot and place them on a serving platter. Mix
together 2 tablespoons flour (I like Wondra Flour, it
never lumps...no need to mix with water) and 2-3
tablespoons water to make a paste; whisk the paste
into the hot liquid until thickened. You may want to
put the temperature on HIGH when you make the gravy.
It might be hard to find a 1-1/2 lb roast but it's not
impossible. There are only two of us and I always make
a big roast and freeze the leftovers or make other
dishes with it (burritos, noodle casseroles,
enchiladas, etc). If I remember any other good ones
I've tried, I'll be sure to pass them on to you. Good
luck in your quest. FROM: ELLIE COLLIN (CMKD93F)
