Also, I know traditionally people serve a pot roast with the natural juices that the meat creates but I prefer to thicken that liquid up and make a delicious gravy.
INGREDIENTS FOR ROAST:
Pot Roast Beef
1 envelope pot roast seasoning
1 envelope au jus mix
12 oz coke, pepsi or root beer
1 C water or beef broth
mushrooms (optional)
ROAST INSTRUCTIONS:
- Place roast in crock pot
- Whisk together 1 C water (or broth) with slow cooker packet and pour on top of roast
- Pour in the 12 oz soda and add mushrooms if desired
- Set slow cooker to low and cook 7 hours.
- After 7 hours remove lid and sprinkle au jus packet over roast, recover and cook an additional 15 minutes.
- Transfer roast to cutting board and prepare gravy if you prefer a thicker gravy
2-3 T cornstarch mixed with 1/4 C cold water
Transfer cooking liquid to saucepan and place over medium/high heat. Whisk in cornstarch slurry. Season with salt and pepper if desired. Continue to cook until desired consistency, about 3 minutes or so.
FOR CARROTS:
Slice as many carrots as desired and place in a sauce pan with 3 T butter and 1/4 C vegetable stock or water. Continue to cook until desired consistency (I like mine to still have a bite to them). Top with fresh parsley and salt. Yum!
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