MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Pot Roast
Categories: Beef, Mushrooms, Vegetables
Yield: 8 servings
1 c Warm water
1 tb Beef base
1/2 lb Sliced fresh mushrooms
1 lg Onion; coarse chopped
3 cl Garlic; minced
3 lb Boneless chuck roast
1/2 ts Pepper
1 tb Worcestershire sauce
1/4 c Butter; in cubes
1/3 c A-P flour
1/4 ts Salt
In a 5 or 6 qt. slow cooker, whisk water and beef base;
add mushrooms, onion and garlic. Sprinkle roast with
pepper; transfer to slow cooker. Drizzle with
Worcestershire sauce. Cook roast, covered, on low 6-8
hours or until meat is tender.
Remove roast to a serving platter; tent with foil.
Strain cooking juices, reserving vegetables. Skim fat
from cooking juices. In a large saucepan, melt butter
over medium heat. Stir in flour and salt until smooth;
gradually whisk in cooking juices. Bring to a boil,
stirring constantly; cook and stir 1-2 minutes or until
thickened. Stir in cooked vegetables. Serve with roast.
Gina Jackson, Ogdensburg, New York
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... It's best to use a chicken that is already dead.
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