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Savoury Pot Roast in the Crock-Pot Recipe

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This recipe for Savoury Pot Roast in the Crock-Pot, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Ward
Added: Tuesday, August 24, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2-2 1/2 lb. beef bottom roast
2 tsp. olive oil
2-3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby-cut carrots
2 cups sliced mushroom
1/2 cup sliced celery
1/2 cup chopped onion
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
14 1/2-oz. can diced tomatoes, undrained
1 can bouillon or beef consommé
1 cup V8 or tomato juice
1/4 cup flour

Directions:
Directions:
Trim excess fat from meat. Heat oil in 10-inch skillet over medium-high heat. Brown meat on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4-6-quart slow cooker. Sprinkle with salt & pepper and thyme. Place beef on top of veggies. Pour tomatoes, bouillon and vegetable juice over meat. Cover and cook on low heat 8-10 hours or until beef is tender. Remove beef and veggies from cooker and keep warm. Skim fat from juices in cooker, if necessary. Remove 1/ 2 cup juice, mix with flour until smooth. Gradually stir into juices in cooker. Cook on high about 15 minutes or until thickened.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Great also for beef stew. Doesn't have to cook as long.

 

 

 

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