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Pot Roast with Gravy and Vegetables Recipe

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This recipe for Pot Roast with Gravy and Vegetables is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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