"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sunday Pot Roast Recipe

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This recipe for Sunday Pot Roast, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb chuck roast
salt and pepper
3 medium baking potatoes
2 large carrots
2 large celery stalks
1 medium onion, sliced
2 bay leaves
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 cup beef broth

Directions:
Directions:
Cut roast into serving size pieces; season with salt and pepper to taste. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots diagonally into 3/43 inch slices. Slice cerlery into 1 1/2 to 2 inch pieces. Place potatoes, carrots, celery, onions, and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables in slow cooker. Pour broth over beef. Cover slow cooker and cook roast on LOW about 8 1/2 to 9 hours or until beef is fork-tender. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker.

Personal Notes:
Personal Notes:
I ladle 2 cups of juices from crockpot; place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 T flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

 

 

 

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