classic pot roast
(1 rating)
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This is out of the CROCK POT recipe collection book.
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(1 rating)
yield
6 -8
cook time
10 Hr
Ingredients For classic pot roast
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1 Tbspvegetable oil
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1beef chuck shoulder roast (3 to 4 lbs.)
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6 mdpotatoes, cut into halves
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6 slicecarrots
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2 mdonions, cut into quarters
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2 slicestalks celery
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1 can(14 1/2 oz.) diced tomatoes, undrained
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salt and pepper to taste
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dried oregano, to taste
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water, as needed
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1 1/2-2 Tbspall-purpose flour (optional)
How To Make classic pot roast
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1Heat oil in large skillet over medium-low heat until hot. Add roast; brown on all sides. Drain and discard excess fat. Transfer roast to 4 1/2 quart CROCK-POT slow cooker.
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2Add potatoes, carrots, onions, celery and tomatoes with juice. Season with salt, pepper and oregano to taste. Add enough water to cover bottom of CROCK-POT slow cooker by about 1/2 inch. Cover, cook on LOW 8-10 hours.
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3Transfer roast and vegetables to serving platter. To make gravy, whisk together cooking liquid and flour in small saucepan. Cook and stir over roast and vegetables.
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