It's time for CrockPot Wednesday...I can't wait to see what everyone is doing. Come on and join the fun..let's all go visit about and see what everyone is cooking. Many thanks to our wonderful hostess Debbie at Dining With Debbie. Come'on..meet you there. Let's see what's cookin.
This recipe is from a 1976 cookbook that I use quite a bit. Everything always tastes good
using these recipes....there is one in here for a pecan pie that's to die for.
Individual Pot Roasts
1 cup thinly sliced carrot (2 medium carrots)
1/2 cup (1 medium turnip,coarsly chopped)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced celery
One 3 lb boneless beef pot roast
1 clove garlic,halved
2 T. snipped parsley
1/4 cup all purpose flour
Place first 5 ingredients in slow electric crockery cooker. Trim excess fat from meat; cut meat into 4 to 6 portions. Rub meat with cut surface of garlic, season with 1 teaspoon salt and 1 teaspoon pepper. Place on top of veggies in cooker. Add 1/4 cup water, sprinkle with parsley. Cover and cook on low heat for 8 to 10 hours.
For gravy, remove meat and vegetables to serving dish, cover to keep warm. Measure meat juices, add water to make 1 1/2 cups of liquid.Slowly blend 1/2 cup water into flour, turn into medium saucepan along with the meat juices. Cook and stir over medium heat till thickened and bubbly, cook 1 minute more. Spoon some gravy over meat..pass the rest.