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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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I'm not a big Beef eater. My husband is the meat and potato guy. But I must say this. The Apple Cider Vinegar in this recipe brings out an amazing flavor in the vegetables and meat. I found this in my local paper last year. Read more . (If you wish, assemlbe night before, turn on in the morning.) Ingredients:
1 c all-purpose flour |
1 t salt |
freshly ground pepper |
1 beef chuck roast, 2 1/2 to 3 pounds (trim fat off.) (i always ask for a lean roast at the meat counter) |
3 t vegetable oil |
1 c beef or chicken broth |
2 t quick-mixing flour, such as wondra |
8 red potatoes, halved |
8 small carrots |
2 yellow onions, quartered |
1/3 c apple cider vinegar |
Directions:
1. Combine the All-Purpose Flour, Salt and Pepper to taste in a large resealable plastic bag.
2. Add the meat; seal. Shake until evenly coated.
3. Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes.
4. Meanwhile, combine the Broth and Quick-Mixing Flour in a small bowl until smooth.
5. Transfer the meat to a slow cooker.
6. Arrange Potatoes, Carrots and Onions on top of the meat; pour the Broth mixture and Vinegar. (I mix the Broth and Vinegar before pouring.) Cover; Cook on low until the meat is very tender, about eight hours in Crock Pot.
7. Skim off fat.
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