French Pot Roast
Saved in 4 recipe boxes and 4 cookbooks
This succulent pot roast is simmered to perfection in your very own slow cooker.
|4||pounds||beef||round, or chuck roast, boneless|
|1||can||soup, french onion||condensed|
|1||each||sweet bell pepper||green, seeded, sliced|
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 ¼ cup flour and ½ 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: 2015-02-17