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Sunday Roast Recipe

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This recipe for Sunday Roast, by , is from The Weiss Family Cookbook Project, 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!

Tamera Weiss


2 Tablespoons olive oil
3 pounds beef chuck roast
salt and pepper, to taste
1 pound baby carrots
1 sweet onion (sliced)
4 potatoes (peeled and cubed)
4 teaspoons minced garlic
1 (16 ounce) can diced tomatoes
2 cups beef broth
1 chicken bouillon cube
Pot Roast Gravy
(drippings from roast)
2 Tablespoons butter (cold)
2 Tablespoons flour
1 teaspoon cornstarch (if needed)
2 teaspoons cold water (if needed)

Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper.
Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.
Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes.
Pour in the diced tomatoes (with juices) and stir to combine.
Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.
Cook on low for 7-8 hours.
Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes.
Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste).
Slowly whisk the butter mixture into the liquid from the crock pot until it starts to thicken and combine.
If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth.
Season with freshly ground black pepper (I don't normally need anymore salt).

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
7 hours 30 minutes




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