Title: Pot Roast/crock-Pot
Categories: Beef Entree Casserole
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.