Wednesday, September 4, 2013

Crockpot Pot Roast (Frugal Food Thursday)

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I don't make beef all that much, other than ground beef dishes like meatballs.  But when I do, I try to make it it economically!

Here's a recipe of mine for cooking a pot roast in the crockpot or slow cooker.  It comes out nice and juicy this way!

Here's the recipe:


1 3-lb pot roast
salt to taste
freshly ground pepper
2 large onions, sliced
16 baby carrots, or 4 carrots, peeled and sliced
2 4-oz cans mushrooms, drained
2 cups Manischewitz blackberry wine
2 tbsp cornstarch
1/4 cup water

Wash and pat dry the roast.  Trim any excess fat. Season with salt and pepper.  Set aside.

In the slow cooker, layer the onions on the bottom of the crockpot.  Add carrots and mushrooms, and place meat on top of the vegetables.  Place meat on top.  Pour the wine over the meat and the vegetables.  Cover and cook on Low for 7-8 hours.

An hour before serving, in a small lidded bowl, combine the cornstarch and water and shake until all of the cornstarch is dissolved.  Uncover the crockpot and pour the cornstarch-water mix into the gravy.  Stir and recover the crockpot.  Continue to cook on Low for 1 more hour.

Turn off the crockpot and remove the meat.  Cut the roast into thin slices with an electric knife.  Return meat to the crockpot and stir so that the meat is covered in the gravy.

Serve over brown rice.

There are lots more easy and cheap recipes posted here at Frugal FolliesClick here for the list!

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The Tumbleweed Contessa September 4, 2013 at 10:12 PM  

I love pot roast. I brought some mashed potatoes to go with today. Thanks for the party. Best wishes for tasty dishes!

Pat @ Elegantly GF September 6, 2013 at 4:37 PM  

Your pot roast looks delicious! The blackberry wine must give it a wonderful flavor, too, besides tenderizing it even more. Sounds so yummy.

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