America's Favorite Pot Roast
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Ingredients:
- 3 1/2 pound beef roast (sirloin tip roast, trimmed)
- 1/4 cup flour
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 3 carrot (s; peeled and sliced)
- 3 potatoes (; peeled and quartered)
- 2 onion (small s; sliced)
- 1 celery (stalk ; cut in 2 inch pieces)
- 1 mushroom ((2 oz) jar s drained or 1/4 cup gravy)
- 3 tablespoon flour
- 1/4 cup water
- 1/4 cup flour
- 2 teaspoon salt
- 1/8 teaspoon pepper
- 3 carrot (s; peeled and sliced)
- 3 potatoes (; peeled and quartered)
- 2 onion (small s; sliced)
- 1 celery (stalk ; cut in 2 inch pieces)
- 1 mushroom ((2 oz) jar s drained or 1/4 cup gravy)
- 3 tablespoon flour
- 1/4 cup water
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and water and stir into crock pot. Season to taste before serving. Serves 4 to 6 If you use points- 7 point per serving Submitted by Cindy Keenan
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