ezRecipe-Zee: Cooking Recipe: How to make Family-Favorite Pot Roast

Family-Favorite Pot Roast

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Beef, Crockpot, Main Dish, Copy Cat / Restaurant

Ingredients:

2     pounds        beef bottom round roast - (to 2 1/2 lbs)
2     teaspoons     olive or vegetable oil
2     medium        potatoes - (to 3)
2     cups          baby-cut carrots
2     cups          sliced mushrooms - (abt 5 oz)
1     medium        celery stalk
1     medium        onion
1     teaspoon      salt
1/2   teaspoon      freshly-ground black pepper
1/2   teaspoon      dried thyme leaves
1     can           diced tomatoes - (14 1/2 oz)
1     can           condensed beef consomme or broth
1     can           eight-vegetable juice - (5 1/2 oz)
1/4   cup           Gold Medal all-purpose flour

Directions: one line for each direction. When saved the lines will be numbered.

Remove excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef.
Cover and cook on LOW heat setting 8 to 10 hours or until beef and vegetables are tender.
Remove beef and vegetables from slow cooker, using slotted spoon; place on serving platter and keep warm. Skim fat from beef juices in slow cooker if desired. Remove 1/2 cup of juices from the slow cooker; mix with flour until smooth using wire whisk.
Gradually stir flour mixture into the remaining juices in slow cooker. Cook on high heat setting about 15 minutes or until thickened. Serve sauce with beef and vegetables.
This recipe yields 6 servings.
Nutritional Information Per Serving: Callories 255 (calories for Fat 55); Fat 6 g (Saturated 2 g); Cholesterol 75 mg; Sodium 880 mg; Carbohydrate 24 g; Dietary Fiber 4 g; Protien 32 g.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

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