"Hunger is the best sauce in the world."--Cervantes

Crockpot Roast Recipe

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This recipe for Crockpot Roast, by , is from The Zundel Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorna Zundel

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb roast
3 beef bouillon cubes
1 pkt meat marinade
1 pkt Good Season Italian Dressing mix
1 1/2 c. hot water

Gravy:

Juice from the roast
1 1/2 c. water
3 T. corn starch

Directions:
Directions:
Place meat in crockpot on low heat. Dissolve bouillon, meat marinade & Italian dressing in hot water. Pour over roast. Cook in crockpot 14-16 hours on low. About 4 hours before serving, add desired amount of baby carrots, quartered potatoes, and if desired, sliced onions. Cook on high for the last 4 hours until veggies are tender.

Gravy: Drain juice from the roast into a sauce pan. Add 1 cup of water. Bring to a boil. In a small bowl, add the cornstarch to the remaining water, about 1/2 c. Using a whisk stir the cornstarch and water until it is a smooth mixture. While stirring briskly, add the cornstarch to the meat juices. Continue stirring until the gravy thickens and returns to a boil.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Prep 15-20 min.
Personal Notes:
Personal Notes:
I usually start the roast at about the night before (abt 10 p.m.) and let it cook all night. Then I add the veggies before I go to church.

 

 

 

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