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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is the way my grandmother makes her pot roast. The whole house will smell good all day. Goes perfectly with mashed potatoes and some peas. Make Pot Roast Pasta Bake with the leftovers. Ingredients:
1 bottom round or rump roast |
3 carrots, cut in 2 inch pieces |
3 celery stalks, cut in 2 inch pieces |
1 medium onion, cut in fourths |
1 cup homemade beef stock |
1 cup homemade vegetable stock (or could use all beef) |
salt and pepper to taste |
1/2 cup milk |
1/4 cup flour |
Directions:
1. Brown beef on all sides in skillet.
2. Place vegetables in bottom of slow cooker crock.
3. Place browned beef on top of vegetables.
4. Pour stock over all.
5. Cover and cook on low for 8-9 hours.
6. Remove beef; cover to keep warm.
7. Strain liquid into saucepan.
8. Bring to boil.
9. Mix milk and flour in a shaker.
10. Add to boiling liquid and stir until gravy is desired consistency.
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