Sunday, February 17, 2008

Slow Cooker Pot Roast

From Chicago Tribune
Serves 8


1 cup all-purpose flour
1 tsp salt
freshly ground pepper
2 1/2 to 3 lbs beef chuck roast, trimmed
3 tbsp vegetable oil
1 cup beef broth (chicken broth works as well)
2 tbsp quick-mixing flour, such as Wondra (or all-purpose flour)
8 red potatoes, halved (quartered if larger)
8 small carrots
2 yellow onions, quartered
1/3 cup apple cider vinegar


1) Combine the all-purpose flour, salt and pepper in a large resealable plastic bag. Add the meat.
2) Cook, turning occasionally, until browned on all sides, about 15 minutes.
3) Meanwhile, combine the broth and quick-mixing flour in a small bowl, mix until smooth.
4) Transfer the meat to a slow cooker.
5) Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar.
6) Cover; cook on low unilt the meat is very tender, about 8 hours. Skim off fat.

Note: If you don't have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 1/2 hours at 325 F.


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