Ingredients
3 lb chuck roast, trimmed
1 package lipton onion soup mix
2 1/2 cup water
1 each med onion, sliced
1 each sm carrot, cut into 3 pieces
2 each celery, chopped
1 cup garlic
2 each sm red potatoes
Directions
I like to brown the meat and the veggies, it gives the gravy more
flavor. It's not absolutely necessary though. Place the meat into the
crockpot, then the veggies; sprinkle on the onion soup mix and pour
water over the top. Cover and cook on LOW for 8-10 hours or until
meat is tender. Once the meat is done, if you want to thicken the
gravy, remove the meat and veggies from the pot and place them on a
serving platter. Mix together 2 tablespoons flour (I like Wondra
Flour, it never lumps...no need to mix with water) and 2-3
tablespoons water to make a paste; whisk the paste into the hot
liquid until thickened. You may want to put the temperature on HIGH
when you make the gravy. It might be hard to find a 1-1/2 lb roast
but it's not impossible. There are only two of us and I always make a
big roast and freeze the leftovers or make other dishes with it
(burritos, noodle casseroles, enchiladas, etc). If I remember any
other good ones I've tried, I'll be sure to pass them on to you. Good
luck in your quest. FROM: ELLIE COLLIN (CMKD93F)
Servings: 6 servings
Pot Roast/Crock-Pot Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to read the history of meal recipes far back into history, in fact as far back into history as early Egypt, and potentially, even further back. Having said that, these, old cook books were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to academics is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main course and dessert, something we still use today. This early Roman chef recounts how the cooks of Roman times used many aromatic flavors, including many that are still in use today like thyme, mint and parsley. As we move on, there are two books which were published in the 1300s - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of those days. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new herbs and spices created a torrent in publications on food, most of which are now in academic collections. By the advent of the 20th century, recipe publications were starting to become popular mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Pot Roast_Crock Pot recipe.
