Tuesday, October 6, 2009
Pot Roast with Gravy and Vegetables
3 to 4 pound bottom round, rump, or arm roast cut in half
2 to 3 tsp. salt
1/2 tsp pepper
1/4 cup cold water
1 tsp. kitchen bouquet or gravy browning sauce
1 garlic clove, minced
2 medium onions, cut into wedges
4 to 6 medium sized red potatoes, halved
4 carrots, quartered
1 green bell pepper, sliced
1. PLace roast in slow cooker. SPrinkle with salt and pepper.
2. Make paste of flour and cold water. Stir in kitchen bouquet. and pour over roast.
3. Add garlic, onions, potatoes, carrots and green peppers.
4. Cover and cook on high 4 to 5 hours or on high 1 hour then on low 6 to 8 hours.
This was a great easy weeknight meal. We really enjoyed it. The only thing I would leave out is the green peppers. They seemed to overwelm the other flavors. I loved it just like this but the kids would have liked it better without the green pepper.
Hope you try it.