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Saturday, January 30, 2010

Slow Cooked Pot Roast

Weekend comfort food.  When I was growing up we usually had this meal on Sunday.   This is a very easy recipe to cook.  It cooks slow and low all day, no fuss, no mess.  I like one pot meals.  Mostly my hubbie likes one pot meals.   The agreement is whoever cooks the other one cleans.  Of course I do most of the cooking so he has to clean.  He swears that I mess up every dish in the kitchen.  But I contend that I only use what is necessary!  This recipe can be cooked in your slow cooker.  Makes it easier if your not home all day.  Hope you make it and enjoy it as much as I did.


Season roast and place in a large baking dish.  Add beer or beef broth, water, mushrooms, onion, carrots, and potatoes to baking dish.  Cover and back @300 degrees for six hours.



Remove from oven.



 Remove some of the liquid to make gravy taste and re-season if necessary.



One tablespoon of cornstarch



Add water and make a slurry to thicken gravy.



Add slurry to juice to make a thickened gravy.






Happy Eating!




RECIPE:

Slow Cooked Pot Roast

2 ½ pound Top Round Roast
1 lager style beer *
1 cup water
½ cup baby Bella mushrooms sliced
½ sweet onion sliced and quartered
3 carrots sliced in half
3 medium red potatoes quartered
Salt and pepper to season meat
1 tablespoon of cornstarch
1 tablespoon of water

Season roast and place in a large baking dish.  Add beer, water, mushrooms, onion, carrots, and potatoes to baking dish.  Cover and back @300 degrees for six hours. 

Note:  This can also be made in your crock-pot on low 6 to 8 hours.

Remove from oven.  Remove some of the liquid to make gravy taste and re-season if necessary.   Make a slurry with cornstarch and water to thicken gravy.

Serve with gravy on top.

* Beef broth can be substituted for the beer.

Happy Eating!

Serves 4

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