Family-Favorite Pot Roast
Prep Time: 20 Min Cook Time 10 Hrs 15 Min
2 to 2 1/2 pound beef bottom round roast
2 teaspoons olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 cups baby-cut carrots
2 cups sliced mushrooms (about 5 ounces)
1 medium stalk celery, sliced (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (10 1/2 ounces) condensed beef consomme or broth
1 can (5 1/2 ounces) eight-vegetable juice
1/4 cup Gold Medal all-purpose flour
1. Remove excess fat from beef. Heat oil in 10-inch skillet
over medium-high heat. Cook beef in oil about 10 minutes, turning
occasionally, until brown on all sides.
2. Place potatoes, carrots, mushrooms, celery and onion in 4 to
5 quart slow cooker. Sprinkle with salt, pepper and thyme. Place
beef on vegetables. Pour tomatoes, consomme and vegetable juice
3. Cover and cook on low heat setting 8 to 10 hours or until beef
and vegetables are tender.
4. Remove beef and vegetables from slow cooker, using slotted
spoon; place on serving platter and keep warm. Skim fat from beef
juices in slow cooker if desired. Remove 1/2 cup of juices from
the slow cooker; mix with flour until smooth using wire whisk.
Gradually stir flour mixture into the remaining juices in slow
cooker. Cook on high heat setting about 15 minutes or until
thickened. Serve sauce with beef and vegetables.
Makes 6 servings
Nutritional Info per 1 serving: Callories 255 (calories for Fat 55),
Fat 6g (Saturated 2g), Cholesterol 75mg, Sodium 880mg, Carbohydrate 24g
(Dietary Fiber 4g), Protien 32g
Diet Exchange: 1 Starch, 3 Very-Lean Meat, 2 Vegetable
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.