Sunday, October 4, 2009

Crock Pot Pot Roast

2 lb pot roast
1 tbs olive oil
1 tbs flour
salt & pepper
1 cup beef stock
1 cup water mixed with 1 packet brown gravy
1 small onion cut up into chunks
1 cup cut up mushrooms
5 whole carrots, peeled and cut into big chunks
1/2 lb whole wheat egg noodles

Season meat with some salt & pepper and then dust meat with flour. Remove pot from the crock pot, dump oil into and place over medium to high heat. Brown your meat in the oil on both sides. Remove meat and then cook mushrooms and onions in the drippings for about 5 minutes. Dump in the beef stock and scrape up brown bits from bottom of pot. Place meat back into the pot and then put the pot back into the container. Add the water/gray mixture and set on low heat (set mine for 10 hrs). Add the carrots to the pot an hour before serving. Sere over whole wheat egg noodles.

*To get rid of a lot of the gravy fat, I use a ladle to scoop out about 3/4 of the liquid. I place it in my large glass measuring cup (when there is about 3 hours left to cook) and place it in the freezer for about an hour. The fat rises to the top and hardens and then you can scrape it off and discard it and add the gravy back to the pot. A gravy fat separator would be great but since I don't have one this works well too.

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