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Slow Cooker Pot Roast Recipe

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This recipe for Slow Cooker Pot Roast, by , is from A Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Moore
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-lb. rump roast
1/2 envelope dry onion soup mix
1 small onion, sliced
4-oz. can mushrooms with liquid
1/3 cup red wine vinegar
1/3 cup water
1 garlic clove, minced
1 bay leaf
1/2 tsp. dried thyme
2 T. chopped fresh basil, or 1 tsp. dried basil
1/2 tsp. salt

Directions:
Directions:
Combine all ingredients in slow cooker. Cover. Cook on low for 10 -12 hours.
At the end of the cooking time, mix 3 T. cornstarch into 1/2 cup cold water. Remove bay leaf and discard. Remove meat to serving platter and keep warm. Stir dissolved cornstarch into hot liquid in slow cooker. Stir until absorbed. Cover and cook on high 10 minutes, until sauce thickens. Serve over the top or alongside sliced meat. Serve with mashed potatoes.

Number Of Servings:
Number Of Servings:
8

 

 

 

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