*  Exported from  MasterCook  *
 
                            Pot Roast/Crock-pot
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Main dish
                 Casseroles                       Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Chuck roast -- trimmed
    1      package       Lipton onion soup mix
    2 1/2  cups          Water
    1      Med           Onion -- sliced
    1      Sm            Carrot -- cut into 3 pieces
    2                    Celery -- chopped
    1      cup           Garlic
    2      Sm            Red potatoes
 
 I like to brown the meat and the veggies, it gives the gravy more flavor.  
 It’s not absolutely necessary though. Place the meat into the crockpot,  
 then the veggies; sprinkle on the onion soup mix and pour water over the  
 top. Cover and cook on LOW for 8-10 hours or until meat is tender. Once  
 the meat is done, if you want to thicken the gravy, remove the meat and  
 veggies from the pot and place them on a serving platter. Mix together 2  
 tablespoons flour (I like Wondra Flour, it never lumps...no need to mix  
 with water) and 2-3 tablespoons water to make a paste; whisk the paste  
 into the hot liquid until thickened. You may want to put the temperature  
 on HIGH when you make the gravy. It might be hard to find a 1-1/2 lb roast 
 but it’s not impossible. There  are only two of us and I always make a big 
 roast and freeze the leftovers  or make other dishes with it (burritos, 
 noodle casseroles, enchiladas,  etc). If I remember any other good ones 
 I've tried, I'll be sure to pass  them on to you. Good luck in your quest.
  
 
 
 
 
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