This recipe is from a 1976 cookbook that I use quite a bit. Everything always tastes goodusing 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
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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.
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Hello CC,
ReplyDeleteYumm. . .that roast sounds delicious. I just went to the doctor today, and he told me in no uncertain terms that I must start eating healthier. I live alone and my idea of a hot meal is a toasted cheese sandwich. I think I need to invest in a crockpot! Have a blessed week. Vicki
Thanks again for participating in Crock Pot Wednesday. I plan to try out your suggestion in the very near future. School is starting on Monday, so my time will be even more limited. This should work well for us.
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