APRON AND PANS - POT ROAST WITH VEGETABLES
Ingredients
3 - 4 lbs rump roast, top round roast or 3 - 4 lbs beef brisket
Salt and pepper
3 medium potatoes, pared and quartered
2 medium onions, peeled and cut into 1-inch chunks
4 carrots, pared and sliced
2 stalks celery, sliced (with leaves)
1 bay leaf
1⁄2 teaspoon dried marjoram
1⁄2 cup apple cider, beef consomme or 1⁄2 cup red wine
Preparation
Place vegetables into the bottom of the crock-pot.
Season the beef generously with salt and pepper, then place in pot.
Add the liquid, bay leaf, and dried marjoram.
Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.
3 - 4 lbs rump roast, top round roast or 3 - 4 lbs beef brisket
Salt and pepper
3 medium potatoes, pared and quartered
2 medium onions, peeled and cut into 1-inch chunks
4 carrots, pared and sliced
2 stalks celery, sliced (with leaves)
1 bay leaf
1⁄2 teaspoon dried marjoram
1⁄2 cup apple cider, beef consomme or 1⁄2 cup red wine
Preparation
Place vegetables into the bottom of the crock-pot.
Season the beef generously with salt and pepper, then place in pot.
Add the liquid, bay leaf, and dried marjoram.
Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.
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