 Slow-Cooked Pot Roast
Makes 6 to 8 servings
|
|
|
|
Ingredients
|
|
1
|
tablespoon vegetable oil
|
|
1
|
(3- to 4-pound) beef brisket
|
|
1
|
tablespoon garlic powder, divided
|
|
1
|
tablespoon salt, divided
|
|
1
|
tablespoon black pepper, divided
|
|
1
|
teaspoon paprika, divided
|
|
5
|
to 6 new potatoes, cut into quarters
|
|
4
|
to 5 medium onions, sliced
|
|
1
|
package (16 ounces) baby carrots
|
|
1
|
can (about 14 ounces) beef broth
|
|
|
|
|
|
|
|
|
|
Slow Cooker Directions
|
|
1. Heat 1 tablespoon oil in large skillet. Brown brisket on all sides. Remove brisket to plate. Season with 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons salt, 1-1/2 teaspoons pepper and 1/2 teaspoon paprika; set aside.
|
|
2. Season potatoes with remaining 1-1/2 teaspoons garlic powder, 1-1/2 teaspoons salt, 1-1/2 teaspoons pepper and 1/2 teaspoon paprika. Add potatoes and onions to slow cooker.
|
|
3. Add brisket to slow cooker. Add carrots and broth. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours or until meat is tender.
|
|
|
|
© Publications International, Ltd.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
