Yield: 6 Servings
|3 pounds||Chuck roast; trimmed|
|1 pack||Lipton onion soup mix|
|1 medium||Onion; sliced|
|1 small||Carrot; cut into 3 pieces|
|2 smalls||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 1-½ 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)
Date: Thu, 6 Jun 1996 01:03:57 -0400 From: Lestat6663@...
MC-Recipe Digest #110
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .