It's time for recipes again..this time with the wonders of slow cookery..I've put this on my and my two friends little cooking site(sueskitchen), but I thought to add it here also. This is really quite good..hurry over to Debbie's to see who else is cookin'.. DiningwithDebbie.
2 medium carrots, thinly sliced..about 1 cup
1 medium turnip,coarsly chopped..about 1/2 cup
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced celery
One 3 pound boneless beef pot roast
1 clove garlic,halved
2 Tablespoons snipped parsley
1/4 cup all purpose flour
Place first five ingredients in crock. Trim excess fat from meat..cut meat into 6 portions. Rub meat with cut surface of garlic, season meat with salt and pepper. Place the meat on top of the vegetables in the crock. Add 1/4 cup water; sprinkle with parsley.
Cover and cook on low heat setting for 8 to 10 hours.
Remove the meat and vegetables...cover them to keep warm. Measure meat juices and add water if need be to make 1 1/2 cups. Slowly blend 1/2 cup cold water into flour. Turn into medium saucepan along with meat juices. Cook and stir over medium heat until thickened and bubbly. Cook 1 minute more.
makes 6 individual servings
*.... I have never used turnip..I always use potato..that's what we like, but it gives you some idea of how to do. This is from one of my cookbooks..the slow cooking section..