Individual Pot Roasts
A succulent dish that's simple to make with this easy recipe that's hassle-free!
Yield
4 servingsPrep
30 minCook
10 hrsReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef
shanks, cross-cut |
*
|
| 1 | each |
onion soup mix
dry, envelope |
*
|
| 2 | each |
mushrooms, canned
sliced, canned, drained, liquid reserved, 4 oz each |
|
| 2 | each |
potatoes
peeled, sliced 1/4 inch thick |
|
| 2 | each |
carrots
pared, halved lengthwise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef
shanks, cross-cut |
*
|
| 1 | each |
onion soup mix
dry, envelope |
*
|
| 2 | each |
mushrooms, canned
sliced, canned, drained, liquid reserved, 4 oz each |
|
| 2 | each |
potatoes
peeled, sliced 1/4 inch thick |
|
| 2 | each |
carrots
pared, halved lengthwise |
|
Directions
Wipe beef shanks well. Thoroughly combine onion soup mix and liquid from mushrooms; stir in sliced mushrooms. Spread a small amount of mushroom mixture on top of each beef shank.
Place sliced potatoes and carrots in bottom of crockpot. Place beef shanks on top of vegetables. Pour any remaining mushroom mixture over the top. Cover and cook on low setting for 10 to 12 hours.
Serve with unthickened gravy poured top.
