Individual Pot Roasts

  • 3 pound boneless beef pot roast or stew meat
  • 1 1/2 C water
  • pepper
  • 1/2 t salt (if meat hasn’t been koshered)
  • 1 clove garlic, crushed
  • 1 small sweet onion, sliced
  • 1 pound carrots, sliced
  • 1 pound parsnips, sliced (or 2 turnips, diced, or Brussels sprouts, halved)
  • 1 stalk celery, sliced thick
  • 1 green or red pepper, sliced thick
  • 8 medium potatoes, cut in half
  • 1/4 C flour

In the morning, trim excess fat from meat; cut into 6 portions (if using a roast).  Place in slow cooker with water.  Sprinkle on pepper, salt, and garlic.  Place onion on top.  Cook on low.  Four and a half  hours before serving, add carrots, turnips, celery and pepper.  Add water to almost cover vegetables.  Sprinkle with pepper again.  Place potatoes with cut sides down on top of vegetables.  Continue cooking on low.  Do not lift lid.  After 4 1/2  hours, remove 1 1/2 cups beef broth to sauce pan.  Mix 1/4 C flour with 1/2 C water; add to saucepan.  Cook and stir over medium-high heat till thickened and bubbly; cook 1 minute more.  Serve with drained meat and vegetables from crock pot.

(adapted from Better Homes and Gardens New Cook Book)

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