French Pot Roast
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Saved in 4 recipe boxes and 4 cookbooks
Saved in 4 recipe boxes and 4 cookbooks
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This succulent pot roast is simmered to perfection in your very own slow cooker.
Metric measurements
* not incl. in nutrient facts
Ingredients
| 4 | pounds | beef | round, or chuck roast, boneless |
| 2 | tablespoons | flour, all-purpose | |
| 2 | tablespoons | vegetable oil | |
| 1 | can | soup, french onion | condensed |
| 1 | each | sweet bell pepper | green, seeded, sliced |
Directions
Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. Place meat in slow cooker; pour onion soup over; cover cooker. Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking.
Remove meat and pepper rings to heated serving platter; keep hot while making gravy from juices. Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth paste. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed.
First published: 1996-01-27 last updated: 2013-05-19
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Nutrition Facts
Serving Size 293g (10.3 oz)Amount per Serving
Calories 69059% of calories from fat
% Daily Value *
Total Fat 45g
70%
Saturated Fat 17g
84%
Trans Fat
0g
Cholesterol 195mg
65%
Sodium 464mg
19%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
2%
Sugars g
Protein
124g
Vitamin A 1%
•
Vitamin C 72%
Calcium 3%
•
Iron 36%
* based on a 2,000 calorie diet
How is this calculated?