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Easy Crock Pot Roast Recipe

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This recipe for Easy Crock Pot Roast is from Cooking with Mary, 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 cups water
3 tablespoons Chef Sid's Veal Demi Glace
1/2 cup flour
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 (3 pound) choice beef chuck shoulder pot roast, boneless
1 tablespoon olive oil
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrot
1/4 cup tomato paste
1 cup dry red wine (or 1 additional cup veal demi glace)
5 sprigs fresh thyme
3 sprigs fresh parsley
Directions:
Directions:
In medium saucepan, combine water and veal demi glace; simmer, stirring occasionally, until dissolved (about 5 min.). In large zipper closure food storage bag, combine flour, salt and pepper; add roast, shaking to coat evenly. Reserve unused seasoned flour. In large skillet, heat olive oil over medium heat; brown roast about 8 min. Turn; continue browning an additional 8 min. Remove roast from pan: arrange in crock pot. Saute vegetables with tomato paste in skillet about 5 min., stirring to loose browned on bits of roast. Sprinkle reserved seasoned flour mixture over vegetables; stir until coated. Add vegetables, demi glace, wine and fresh herbs to crock pot. Cover; cook on HIGH 5-6 hrs. or LOW 10-12 hrs.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I use canned beef broth instead of the veal demi glace. The demi glace is good but expensive. It can be purchased at Kowalski's Market. Mary and her family really liked this recipe.

 

 

 

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