Pot roast #2

Yield: 6 Servings

Measure Ingredient
3 pounds Chuck roast; trimmed
1 pack Lipton onion soup mix
2½ cup Water
1 medium Onion; sliced
1 small Carrot; cut into 3 pieces
2 Celery; chopped
1 cup Garlic
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, .

Similar recipes