Recipe For The Week 9/24/16
This recipe makes it easy to prepare a delicious family dinner in your crock pot, and the finished meal looks and tastes like you spent hours in the kitchen. Your crock pot is used to slow cook the pot roast, seasoned with fresh vegetables and herbs. The result is a tender, flavorful roast that tastes just like your best Sunday dinner!
Ingredients For The Pot Roast:
3- 4 lb Rump, Pot or Chuck Roast
1 Tblspn onion powder
1 Tblspn garlic powder
2 Tblspn Olive oil
1/2 cup flour
2 Tblspns each: (dried) Parsley, Thyme, and Rosemary
2 tsp salt/pepper
3 cups small/tiny (whole) red potatoes
2 cups small (peeled) carrots
1 - 2 cups fresh baby whole white onions (peeled and left whole)
3/4 cup red wine
1 Tblspn Worcestershire Sauce
1 cup beef broth
Rub the roast with the onion & garlic powder & salt and pepper and refrigerate overnight. Heat the oil in a fry pan and rub the roast with the flour. Fry the roast in the oil and brown all sides. Rub the browned roast with, 1 Tblspn each of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Place the browned roast in a crock pot and cover with the red potatoes, carrots, and baby whole onions. Sprinkle the vegetables with 1 Tblspn of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Mix together 3/4 cup red wine, 1 Tblspn Worcestershire sauce and 1 cup beef broth. Pour this mixture over the meat and vegetables. Cook on low in the crock pot for 6 hours.
Directions & Ingredients For Gravy: After cooking the roast, remove the vegetables and meat from the crock pot and place on a serving platter. Place the liquid from the crock pot into a saucepan to make the gravy. Whisk together 1/3 cup water with 1/3 cup flour and 1 tsp salt, and then whisk this into the liquid in the saucepan. Continue stirring with the heat on medium low until thickened. Pour gravy over the meat and vegetables and serve.
THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: