Italian Beef Pot Roast Recipe - Cooking Index
Italian Beef Pot Roast Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Boneless beef pot roast - (to 4 lbs) |
| 1 | Spaghetti sauce mix - (1 1/2 oz) | |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 3/4 cup | 109g / 3.8oz | Chopped green pepper |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1 | Garlic - minced | |
| 2 teaspoons | 10ml | Dried Italian seasoning - crushed |
| 1 | Italian-style stewed tomatoes - (14 1/2 | |
| Oz) | ||
| 1 | Mushroom stems and pieces - (4 oz) - drained | |
| 3 tablespoons | 45ml | Cold water |
| 2 tablespoons | 30ml | All-purpose flour |
| Hot cooked pasta |
Trim fat from pot roast. If necessary, cut roast to fit into crockery cooker. (If desired, meat may be browned quickly in a large skillet using a small amount of oil, before being added to cooker.)
Place roast in a 3 1/2- to 4-quart crockery cooker. Sprinkle with spaghetti sauce mix and pepper; add green pepper, onion, garlic, and Italian seasoning. Pour stewed tomatoes over all. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.
Remove meat to serving platter; cover and keep warm. Turn cooker to HIGH heat setting. Skim fat from liquid in cooker. Stir in mushrooms.
In a screw-top jar combine water and flour; cover and shake well. Add to cooker. Cover and cook on HIGH heat setting for 15 to 20 minutes more or till thickened and bubbly, stirring occasionally.
Serve gravy over pasta and sliced roast.
This recipe yields 10 servings.
Source:
Susan Wolfe on http://www.eclix.net Food BB
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