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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crock Pot Roast Recipe

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This recipe for Crock Pot Roast, by , is from Thompson's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 lb. boneless chuck roast
3 tsp. pepper
1 tsp. salt
c. flour
2 tbsp. oil
4 medium carrots (sliced)
3 stalks celery (sliced)
1 medium onion
2 potatoes (cut in large chunks)
1 14.5 oz. beef broth
3 bay leaves
2 tbsp. parsley
tsp. thyme

2 c. roast broth
c. butter
⅓ c. flour
tsp. salt

Season roast with pepper & salt. Coat in flour. Heat oil in large skillet over medium heat, add roast and brown on both sides.

Transfer the roast into the crock pot, along with veggies. Add beef broth, garlic, bay leaves, parsley flakes and thyme and season with salt and pepper.

Cover and Cook on low approximately 8 hours.

Remove meat and veggies, pour out juices into sauce pan, if you don't have approximately 2 cups of juice, then add another can of beef broth.

Melt butter into skillet over medium heat, stir in flour and salt until smooth and brown. Gradually whisk in broth. Bring to a boil until thickened. Serve with roast.




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