Serves: 4
Total Calories: 343
Saute the onion, celery and carrots in a little oil in a large skillet until everything is slightly brown. Remove the veggies; set aside. Using the same skillet, brown the roast on all sides. Place the potatoes in the crock-pot. Remove the roast and place it into atop the potatoes along with the sautéed veggies. Sprinkle the onion soup mix over the roast and veggies. Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue. Add kitchen bouquet to the pan, then pour the juices into the Crockpot and cover the roast with water (about 1 inch higher than the roast). Cook the roast on LOW for 8 to 10 hours. Once the meat and veggies are done, remove them from the Crockpot to your serving platter. Skim the fat from the juices or use a fat-skimming cup to remove it. Only use as much of the broth as you need to make gravy for that meal. Thicken it with arrowroot and water. Divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so you can make gravy anytime you want (meatloaf, etc).
This Pot Roast recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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