 Country-Style Pot Roast
Makes 8 servings
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Ingredients
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1
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(3- to 3-1/2-pound) boneless beef pot roast (rump, chuck or round)
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1
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envelope LIPTON® RECIPE SECRETS® Onion Soup Mix*
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2-1/2
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cups water, divided
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4
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medium all-purpose potatoes, cut into 1-inch pieces (about 2 pounds)
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4
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carrots, sliced
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2
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to 4 tablespoons all-purpose flour
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*Also terrific with LIPTON® RECIPE SECRETS® Onion Mushroom or Beefy Onion Soup Mix.
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Prep Time
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10 minutes
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Cook Time
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2 hours 40 minutes
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1. In Dutch oven or 6-quart saucepan, brown roast over medium-high heat. Add soup mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
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2. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
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3. For gravy, blend remaining 1/2 cup water with flour; add to Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, about 5 minutes or until thickened.
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Slow Cooker Method
In slow cooker, add vegetables, then roast. Add soup mix blended with 2 cups water. Cook, covered, on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook, covered, on HIGH 15 minutes or until thickened.
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© Unilever
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Printed
from fbnr.com
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