To me- Pot roast is a comfort food. This is my best (after many many many....not so great) recipe:
Put 3-4 lb chuck roast in crock pot. Add 2 Mexican squash-cut in big chunks, 3 stalks celery cut in half or thirds, 1 bell pepper cut in chunks, 1 package Lipton Onion Soup mix, 1-2 cloves garlic-chopped. Pour 1 can Beef broth, cover and put on high for 2 hours then lower to low for 3 hours.
Turn off pot, remove liquid (most of it anyway) and put in little sauce pan. Mix 1 tbls cornstarch with 1/4 cup cold water and pour into beef stock. Bring to boiling while stirring and turn off heat when it's as thick as you like.
Stephanie hates cooked carrots so I leave them out but they do taste good when added.
I served this over mashed potatoes with corn on the side. YUM!
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