Slow Cooker Pot Roast

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Heat a huge skillet to medium hotness.

Add avocado oil.

Liberally sprinkle the two sides of the throw broil with salt and pepper.

Dig in flour to cover all sides.

Fry broil in hot oil until the two sides are cooked.

Eliminate broil from skillet and spot in huge sluggish cooker.

Add around 2 quarts of water.

Liberally salt and pepper the water.

Heat on high hotness around 3 hours.

Add potatoes, carrots, celery, mushrooms and onions.

Cook on high hotness 2 extra hours or until veggies are fork delicate.

Eliminate meat and veggies to isolate plates and bowls.

Cut down meat.

Keep meat and veggies warm.

In the interim, empty hamburger stock into an enormous Dutch broiler on burner.

Hotness to medium.

Season stock with salt and pepper, garlic powder, parsley and Kitchen Bouquet preparing.

Mix half cup flour with as much water on a case by case basis to make a flimsy glue.

Whisk flour well so no irregularities remain.

When stock bubbles, start adding flour glue combination a couple of tablespoons all at once, until everything is fused.

Keep bubbling and mixing a couple of moments until sauce is thickened.

Really look at flavors.

Add extra salt and pepper, if necessary.

Serve sauce with meat and veggies.



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