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Nonna Dolores Cunningham's Pot Roast Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. dried oregano
½ tsp. onion salt
½ tsp. pepper
¼ tsp. garlic salt
1 boneless shoulder roast (3½ to 4 lbs.), trimmed
6 medium carrots, peeled and cut into 1½-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
10-12 Mushrooms chopped
1½ c. beef broth
⅓ c. all-purpose flour
⅓ c. cold water
¼ tsp. browning sauce, optional

Directions:
Directions:
1. Combine first 5 ingredients; rub over roast. Cover; refrigerate overnight.
2. Place carrots, potatoes, Mushrooms, and onions in a 6 qt. slow cooker; add broth. Place roast in slow cooker. Cook, covered, on low until meat and vegetables are tender, 8-10 hours.
3. Transfer roast and vegetables to a serving platter; tent with foil. Pour cooking juices into a small saucepan. Mix flour and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, add browning sauce. Serve roast with gravy and vegetables.

Number Of Servings:
Number Of Servings:
14 Servings
Preparation Time:
Preparation Time:
Prep: 10 min. Cook: 8 hours

 

 

 

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