Post by Granny Smith on Apr 13, 2008 6:54:16 GMT -5
Pot Roast
contributed by riverwalk
1 (3 to 3 1/2 lb.) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika (optional)
1 onion chopped, or cut into wedges if you prefer
3-5 carrots, peeled, and cut into 1 inch slices
4-5 potatoes, cut into eighths
1 celery stalk, chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water
Trim visible fat from meat, and rub sides with salt, seasoned salt, pepper, and paprika. Place vegetables in bottom of crock pot. Pour broth on top of vegetables, and place meat on top. Cover and cook on LOW 8-9 hours, or until meat and vegetables are tender. To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dissolve cornstarch into 1/4 cup of water; stir into and vegetables.
contributed by riverwalk
1 (3 to 3 1/2 lb.) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika (optional)
1 onion chopped, or cut into wedges if you prefer
3-5 carrots, peeled, and cut into 1 inch slices
4-5 potatoes, cut into eighths
1 celery stalk, chopped
1 cup beef broth
3 tablespoons cornstarch
1/4 cup water
Trim visible fat from meat, and rub sides with salt, seasoned salt, pepper, and paprika. Place vegetables in bottom of crock pot. Pour broth on top of vegetables, and place meat on top. Cover and cook on LOW 8-9 hours, or until meat and vegetables are tender. To thicken juices, remove meat and vegetables; keep warm. Turn control to HIGH. Dissolve cornstarch into 1/4 cup of water; stir into and vegetables.