(Ingredients:
- 1 pot roast, about 3 to 4 pounds
- 1 tablespoon vegetable oil
- 1 can (10 1/2 ounce) condensed beef broth, undiluted
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon rosemary, crushed
- 4 small carrots, halved lengthwise
- 1 small rutabaga, cut in 2-inch pieces
- 12 small boiling onions, peeled
- 1/4 cup all-purpose flour
- 1/4 cup cold water
Preparation:
In a large, heavy skillet over medium heat, heat oil; brown meat on all sides. Add soup; cover and cook over low heat for about 2 1/2 hours. Add seasonings and vegetables. Cover and cook another hour, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Blend flour and water in a cup until smooth; slowly stir the flour mixture into the hot liquid. Cook, stirring, until thickened.Serves 6.
Related Recipes
Sweet and Sour Pot Roast
Tonya's Barbecued Brisket
Country Pot Roast with Gravy
Family Pot Roast with Vegetables
Oven Barbecued Beef
Roast Beef Recipe with Garlic
Yankee Pot Roast
Coffee Pot Roast
Pot Roast with Vegetables
Pot Roast with Spices
Barbecued Beef Sandwich
Crockpot Spiced Brisket
Pete's Barbecue Beef
Ground Beef Barbecue for Sandwiches
Eugene's Beef BBQ
Baked Brisket and Vegetables
Bar-B-Que Beef Stew, Crockpot
Beef and Beer Stew
Spiced Apple Butter Brisket
Savory Oven Brisket
Barbecued Pot Roast
Barbecued Pot Roast II
Marinated Oven Pot Roast
Crockpot Beer-Braised Beef
Pot Roasts
Oven Roasts
Crockpot Beef Recipes
Beef Recipes Index
Ground Beef Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
