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Crock Pot Pot Roast Recipe

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This recipe for Crock Pot Pot Roast, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Sunday, May 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lb. beef chuck roast (trimmed of all visible fat)
Mrs. Dash to taste
2 T dried onions
3-4 cans beef broth (low sodium, low-fat)
2 onions, cut in 8 pieces each
4-6 carrots, cut in 1-inch slices
3 stalks celery
3 cloves garlic
2-3 Tbsp. olive oil
1 large onions
2 tbsp. tomato paste (optional)
8 small new potatoes & 4 large new potatoes (or 6 large potatoes)
1/2 bag frozen corn
1/2 bag frozen peas

Directions:
Directions:
Remove visible pieces of fat from roast (meat will be tough, but will tender after cooking). Add salt and pepper (or Mrs. Dash) to both sides. Heat olive (or canola) oil and seasoned pot roast and brown both sides, approximately 4 minutes per side. in a Crock Pot. Let it cook on high while you get dressed then on low while you are at work. Don't forget to turn it down. When you get home, brown In 1 T olive oil brown the diced potatoes & carrots & onion. Remove the roast from the pot, add garlic cloves, one onion and one carrot. Once the vegetables have caramelized, move to the sides of the pot and place the browned pot roast back into the center. Add enough beef broth to almost cover the roast. Cover and cook in oven for 1hours or when the veggies are cooked.,
Cook the frozen peas & corn according to package instructions & add just before serving. They look and taste better to me then if they are cooked in the crockpot. But the original recipe called for them to be thrown in the last hour.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Good with corn bread & honey butter. Or hot fresh bread of any kind.

 

 

 

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