Tuesday, March 31, 2009

beef pot roast

i made this in the slow cooker sunday so that it would be finished after we returned from evening church. i hadn't made a roast in a while, but there's just nothing like one every now and then! so satisfying and a one dish, low-fat, comfort food! and i wanted to make one before it gets too warm outside.

i completely forgot to take a picture, but i also made honey yeast rolls and i do have a picture of those :).

i got this from my trusty better homes and gardens cookbook, which has options for cooking on the stove, in the oven, or in a slow cooker. since i used the slow cooker, i'm only going to take the time to type out those directions for you :).

beef pot roast

from Better Homes and Gardens New Cookbook: Celebrating the Promise Limited Edition

I N G R E D I E N T S :

1 2 1/2-3 pound boneless beef chuck pot roast
2 Tbsp. cooking oil
1 Tbsp. worcestershire sauce
1 tsp. instant beef bouillon granules (i used one cube)
1 tsp. dried basil, crushed
1/2 tsp. salt
1 pound tiny new potatoes or 4 medium potatoes or sweet potatoes (I used regular sized new potatoes, left the skin on, and cut them in half)
1 pound carrots or 6 medium parsnips, peeled and cut into 2-inch pieces (i used carrots)
2 small onions, cut into wedges (i forgot these and it still tasted good but i really missed them-so don't forget them!)
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour
black pepper (optional)

Trim fat from meat. In a 4-6 quart Dutch oven brown meat in hot oil. Drain off fat. Combine 3/4 cup water, worcestershire sauce, bouillon granules, basil, and salt. Pour over meat in a slow cooker, and cook for desired time interval, depending on your day. I think I cooked mine for 8 hours on low heat. i did not make gravy, but here are the instructions if you wish to make it:

for gravy, measure juices; skim fat. if necessary, add enough water to juices to equal 1 1/2 cups. return to Dutch oven. in a small bowl stir the 1/2 cup cold water into flour until smooth. stir juices into pan. cook and stir over medium heat until thickened and bubbly. cook and stir for one minute more. if desired, season with pepper. serve gravy with meat and vegetables.

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