Homestyle Pot Roast For The Crock Pot Recipes

HOME-STYLE POT ROAST

Steps:

• Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
• Bake at 350°F. for 1 hour 30 minutes.
• Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
• With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
• In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

HOMESTYLE POT ROAST FOR THE CROCK POT!

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker.
• Reduce heat to medium. Add onions and celery and cook, stirring until softened. Add garlic, thyme, salt and pepper and cook, stirring for one minute. Add flour and cook, stirring for 1 more minute. Add beef broth and bay leaf and cook, stirring until thickened.
• Pour mixture over roast. Cover and cook on low for 10-12 hours or on high for 5-6 hours, until meat is tender. Stir green peppers and steak sauce into gravy. Cover and cook on high for 30 minutes until peppers are soft. To serve, discard bay leaf, place roast on platter and spoon sauce over.
• Enjoy!

CROCK POT HOMESTYLE POT ROAST

Steps:

• In a nonstick skillet, heat oil over medium high heat. Pat roast dry with paper towel and brown in skillet on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions and celery and cook, stirring, until softened. Add garlic, thyme, salt and peppercorns and cook, stirring, for 1 minutes. Add flour and cook, stirring for 1 minute. Add beef broth and bay leaf and cook, stirring, until mixture thickens.
• Pour mixture over roast. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until meat is tender.
• Stir green peppers and steak sauce into gravy. Cover and cook on HIGH for 30 minutes, until peppers are soft.
• To serve, discard bay leaf, place roast on a deep platter and spoon sauce over top.
• TIP: If you feel the gravy is not thick enough after the roast has finished cooking, add a flour thickener. Transfer the meat to a deep platter and keep warm. Pour the sauce into a saucepan and heat slowly. Meanwhile, in a small mixing bowl, place 2 Tbs. all purpose flour. Add the sauce, a tablespoonful at a time, stirring after each addition, until mixture is smooth. When you have about 1/2 cup, add the mixture to the saucepan and bring to a boil over medium low heat. Stirring constantly, until the sauce thickens. Pour over roast and serve.
• Delicious & Dependable Slow Cooker Recipes.

HOME-STYLE POT ROAST

Steps:

• Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm. , Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.