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Pot Roast with Vegetables Recipe

   
 

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     Pot Roast with Vegetables

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 lean beef chuck or bottom round roast, about 3 to 4 lbs fat trimmed
6-8 medium red potatoes
8 ounces carrots
4 cloves garlic, whole, peeled
any other vegetables cut up
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1/4 cup beef broth
 

Instructions
In slow cooker, place potatoes, carrots and garlic. Rub herbs and seasonings into the pot roast; place on top of vegetables. Add water and broth. Cover and cook on low for 9-11 hours or until beef and vegetables are tender. Remove pot roast, carve and serve. For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and 1/4 cup flour until blended. Cook and stir until thickened.


Originally Submitted
12/11/2013





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