Saturday Stirrings ~ Pot Roast in a Slow Cooker
Posted by Carol on October 25, 2008
Let’s hope that Saturday Stirrings gets posted this week. I’m trusting it to WordPress’ autopost feature because I’m going to be away from Friday night through Saturday at the New Jersey Christian Ministry Convention representing Transformed by Grace Ministries.
If you’re reading this right now, that’s a very good sign that it posted correctly. Unless, of course, it’s 2AM on Sunday and you’re just seeing this for the first time. If that’s the case, why are you still awake anyway?
I just got a new crock pot because my old one was way out of whack and killed everything I tried to cook in it. Even on the low setting everything came out dry and overdone. The house would smell great, but dinner would taste awful. So for all of you whose crock pots, oops, it’s really a slow cooker, work fine, here’s a recipe for ya. [wink]
3 1/2- 4 pound pot roast
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, sliced
3 potatoes, quartered
2 onions, sliced
1 stalk celery, sliced
1 cup mushrooms, sliced
3 tablespoons flour
1/4 cup water, beef broth, or wine
1. Combine 1/4 cup flour, salt, and pepper; coat meat.
2. Place all vegetables, except mushrooms, into slow cooker. Top with the roast. Spread mushrooms over roast. Cover and cook on Low for 10-12 hours or High for 6-8 hours.
3. To thicken gravy, make a paste out of 3 tablespoons flour and water and stir into liquid in slow cooker.
Ok, kids, you know what to do. To add your recipe click on Mr. Linky below. Make sure to link directly to your recipe and then link back here so your readers can find more new recipes to try.
Have fun and play nice!
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