Slow-Simmered Pot Roast with Garden Vegetables (another pot roast!)
Prep: 15 minutes
Cook: 10 hours
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
2 -pound beef bottom round roasts, trimmed of all fat
1/2 tsp. ground black pepper
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 tbsp. minced garlic
Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker.
Season the beef with the black pepper and place on the vegetables.
Add the soup and garlic.
Toss to coat.
Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.
Garnish with parsley, if desired.
For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it's smooth. Remove the beef from the slow cooker. Stir in the flour mixture. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
**This is from one of my conception and more(c/s) girls Kerry**
I have not tried this yet, but I am going to try it soon.
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