RICK'S BEEF POT ROAST - CROCK POT
This is one of my usual concoctions where I pore over numerous recipes for a dish and choose a mixture that I like and know my family will like.
Provided by rickscott
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour with salt and pepper and dredge meat with mixture. Place pot roast and vegetables to crock. Add water to cover. Cover and cook on low 6 to 8 hours. One-half hour before serving, a canned vegetable (green beans, lima beans, etc.) may be added if desired.
- If gravy is too thin, turn heat to high and add 2 tablespoons cornstarch dissolved with 1/4 cup cool water during the last half hour. I keep a small pickle jar handy to shake the cornstarch and water together. Flour can be used in place of the cornstarch, but doesn't seem to work as well because the crockpot doesn't quite reach a good boil.
- VARIATION:.
- Add 1 can of tomatoes before adding the water.
Nutrition Facts : Calories 511.2, Fat 33.4, SaturatedFat 13.5, Cholesterol 117.4, Sodium 703.7, Carbohydrate 17.6, Fiber 2.5, Sugar 2, Protein 33.3
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