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(KE'RE OS'I TE) N., A LONGING TO LOOK
INTO THE THINGS OF THE LORD [C.1996 < GK.
KYRIOS LORD + -ITY; IMIT. CURIOSITY]


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Monday, January 24, 2005 AD
Pot Roast Recipe
I'm packing stuff from my kitchen, so just in case I can't put my hands on this when I need it for the roast in my freezer....

1 roast (3-4 lbs.)
2 c celery
2 c onion
1 13 can mushrooms, drained (or 2 small cans)
2 10-oz cans condensed cr of mushrm soup (or 1 lg can)
2 T vinegar
4 t beef bullion granules
4 t sage
1/2 t pepper
1/2 c cold water
1/3 c flour

1. Trim excess fat from roast and place in crockpot. Add celery, onion, mushrooms.
2. Mix in separate bowl: soup, vinegar, bullion, sage, pepper. Pour over roast and vegetables.
3. Cover and cook 4-5 hours on high or 9-10 hours on low.
4. Mix flour and water 'til smooth, stir into liquid around roast. Cover and cook on high 20-30 minutes 'til thickened.
5. Meat will just fall apart at this point (well, it does this better if you do the 9-10 hours on low), so go ahead and break it up. Makes more of a stew than a roast.

Adapted from "Fix and Forget: 50 Slow Cooker Recipes," published by Current, 1989. My adaptations include adding the mushrooms, and doubling everything except the meat, the water and the flour. I think it's very yummy this way, and people tend to make agreeable comments when I take it to work and they smell it over the cubicle walls. :-)
Posted by Valerie (Kyriosity) at 1/24/2005 04:52:00 PM • Permalink




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