Thursday, January 9, 2014

Pot Roast Dinner

Here in chilly Michigan, I am always looking for home-cooked meals to warm the heart. For me, that means using the Crock-Pot at least once a week.
This is a very easy moist recipe for a delicious beef pot roast. It makes its own sauce that at the end I will show you how to make a delicious gravy. This recipe is designed to taste like you cooked all day in the kitchen, but let’s face it if you are a mom we all need a break some time. The mixture of onion, garlic and red pepper gives you a nice reach taste.  
My kids do not like to eat onions and red pepper however they love the flavor it creates on their meat. At the end I like to add corn to the vegetables for some color (of cause I was out of corn today LOL). Next time when I make this meal again I will add pictures with corn in it, so you can see the difference.  


3 to 3 1/2 lb boneless beef shoulder pot roast or bottom round rump roast

1 pkg (.7 oz) Italian dry dressing mix

3 medium onion, cut into wedges

2 garlic cloves, peeled

2 red bell peppers, cut into 1-1/2 inch pieces

1 box (32 oz)  beef broth

2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

 black pepper 

white pepper

corn (optional)


Place onion wedges on the bottom of your Crock-Pot.

Sprinkle dry dressing mix evenly all over all sides of beef pot roast. 

Place beef pot roast in the Crock-Pot, add broth and garlic cloves.

Here is how my peppers look. 

Place peppers around your roast. Cover and cook on High 5 hr or on Low 8 hr. FYI the low is more moist. Remove roast and vegetables. Strain the liquid. Combine desired amount of liquid in a saucepan for gravy. 

Mix in cornstarch and bring to a boil, siring constantly until it thickens about 1 minute.  
Add a dash of white pepper and two dashes of black pepper.

You can make some corn to mix in with your vegetables. 
Serve with any mash potatoes of your choice.

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