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Pot Roast Of Beef
• 3
• 1
• 2
pounds Brisket, rump roast or pot (to 4 lb)
Onion, to 2, peeled & sliced
To 3 potatoes, peeled & sliced
• Carrots, 2−3 peeled & sliced
• 1
• Salt and pepper to taste
/2 cup Water or consomme
Put vegetables in bottom of Crock pot. Salt and pepper meat, then put in
pot. Add liquid. Cover and cook on low for 10−12 hours. (High 4−5 hours)
Remove meat and vegetables with spatula.
GERMAN: Add 3−4 medium dill pickles and 1 tsp dill.
ITALIAN: Add 1 8 oz can tomato sauce, 1 ts oregano and 1 ts basil to basic recipe.
FRENCH: Omit carrots and potatoes. Add 1 cup finely sliced mushrooms
(or 8 oz can), 1 lb small peeled onions and 1 cup red wine.
WITHOUT VEGETABLES: Season roast with salt,
pepper and any other favorite seasonings. Add no liquid. Cook as directed.
Pot Roast Of Beef
137
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