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Pot Roast with Gravy and Vegetables Recipe

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This recipe for Pot Roast with Gravy and Vegetables, by , is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Kedrie
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 lb. bottom round, rump or arm roast, cut in half.
2 to 3 tsp. salt
1/2 tsp black pepper
2 Tbps all-purpose flour
1/4 cup cold water
1 tsp kitchen bouquet or gravy browning seasoning sauce
1 garlic clove, minced
2 medium onions, cut into wedges
4 to 6 medium-sized red potatoes, halved
2 to 4 carrots quartered
1 green bell pepper, sliced

Directions:
Directions:
Place roast in slow cooker and sprinkle with salt and pepper. Make a past of flour and cold water. Stir in kitchen bouquet and pour over roast. Add garlic, onions, potatoes, carrots and green pepper.

Cove and cook on high 4 to 5 hours or on high 1 hour and then on low 6 to 8 hours. Taste and adjust seasonings before serving.

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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