Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. -karen visocky

  3. 3 pounds brisket -- rump or pot roast

  4. 3 potatoes -- pared and thinly

  5. -- sliced 3 carrots -- pared and thinly

  6. -- sliced 2 onions -- peeled and sliced

  7. 1 1/2 teaspoons salt

  8. 1/2 teaspoon pepper

  9. 1/2 cup beef broth -- or water

Instructions Jump to Ingredients ↑

  1. Brown meat in a skillet. Meanwhile, put vegetables in bottom of the crockpot. Salt and pepper the meat after browning and then put on top of veggies in pot. Add liquid. Cover and cook on LOW for 10 - 12 hours (HIGH 5 - 6 hours). Remove meat and veggies with slotted spoon or spatula and thicken juices for gravy. Prepare a smooth paste of 1/2 c. flour and 1/2 c. water. Pour it into the juices in the pot, stirring well. Turn pot on HIGH; when it comes to a boil, stir well and it is ready. May take about 15 mins. for juice to come to a boil. This is just enough time for your roast to 'rest' before slicing. TO MAKE THE ROAST WITHOUT THE VEGGIES, Lightly flour and season the meat with salt and pepper. Brown in a heavy skillet. Place in crockpot with a packet of onion soup mix or beefy mushroom soup mix, adding 1/2 c. water when soup mix is used, or add 1 can Campbells French Onion Soup or Beefy Mushroom Soup or Golden Mushroom Soup or Creamy Onion Soup, adding just 1/4 c. water with the canned soups. Cover roast and cook on LOW for 10 hours, or on HIGH for 5 - 6 hours. Make gravy as directed for W/vegg


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