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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 pound brisket rump roast or pot roast
3 medium potatoes, thinly sliced (optional)
2 large carrots, thinly sliced (optional)
1/3 cup Dried Onion Soup Mix (Recipe in this book)
-Or-
1 onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 -1 cup coca cola (tenderizes the beef) or beef broth
4 cups water
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Directions: |
Directions:Spray the inside of the Crock-Pot with cooking spray.
Rub seasoning into beef, then put in pot.
Add vegetables (if used) then liquid.
Cover, cook on low 10-12 hours or high 5-6 hours.
Fill the Crock-Pot at least half full and no more than two thirds full to ensure proper cooking.
It is best to not remove the lid on the Crock-Pot while cooking. Valuable cooking time is lost as it takes longer for the Cock-Pot to heat back up and begin cooking again.
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Number Of
Servings: |
Number Of
Servings:10-12 servings |
Preparation
Time: |
Preparation
Time:20 minutes to prepare, 6-8 hours to cook |
Personal
Notes: |
Personal
Notes: Beef Pot roast has always been a Hardin family favorite dinner and very easy in the Crock Pot! We always had a freezer full of Jim's home grown beef! Pot roast is a classic Sunday dinner meal in both the Scott and Hardin families. I remember both of my Grandmothers making pot roast for Sunday dinners. However, since Crock-Pots did come into practice until the 70's, our Grandmothers used a pressure cooker to cook the meat. They cooked the vegetables separately and combined with the pot roast. A pot roast was always made Sunday dinner special served with cream potatoes and green beans!!
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This recipe for Beef Pot Roast - Hardin Style is from