Sunday, June 22, 2014

Easy Gravy Pot Roast as published in 120 Slow Cooker Recipe Favorites


Pot Roast always is a Winner, and this one is one of the best, quick and easy, makes a delicious gravy too Plus This is my recipe for Easy Gravy Pot Roast, this recipe was published in 120 Slow Cooker Recipe Favorites: Mary Engelbreit's Fan Fare Cookbook by Mary Engelbreit
You can get a copy of this wonderful cook book by clicking the link above, it's a really good cook book


What you Need:Serves 6
1 (3-4 pound) boneless beef chuck roast
1 1/2 teaspoons seasoned salt (or salt less seasoning work if you are on a salt free diet)
1/4 cup vegetable oil
1 medium onion, thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed
4 cloves garlic, pressed
1 (10 ounce) can condensed cream of mushroom soup
1/2 cup white wine
1/2 pound baby carrots
2 cups sliced mushrooms

How to Make it:
Rub the roast on all sides with the seasoning salt. In a skillet, heat the oil over high heat and sear the roast until browned all over, 12-15 minutes. Place the roast in a 5-quart slow cooker and add the onion, bay leaves, bouillon cubes, garlic, and soup. Add the white wine. 1 cup of water, and the carrots and mushrooms. Cover and cook on low for 6 to 9 hours. Turn off the slow cooker and let it rest for
about 15 minutes before serving. This makes a nice creamy gravy that is flavorful.
Now isn't that easy? Enjoy Good Food

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1 comment:

  1. This looks so good. I've not made a pot roast in a long time but after seeing this I think it's time to make one.

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