Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Beef - Crock Pot Pot Roast 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!

REAL AUDIO REAL AUDIO

Get RealPlayer 7 Free
Crock Pot Pot Roast

I actually like to call this my 5 by 2 Roast
because it calls for 5 things in quantities of 5,
2 things in quantities of 2, 5 times 2 equals
10 and 10 is the number of hours this cooks on low.

5 pound rump roast
5 carrots
5 small onions
5 small potatoes
5 ounces beef broth

2 bay leaves
2 bouillon cubes

Some crock pots are smaller than others, so make sure the roast fits in yours - if not, simply cut to size.
Dust the roast with flour and brown in a skillet a few minutes each side.
Rough chop the veggies and dissolve the bouillon in the broth.
Lay the veggies and bay leaves in the bottom of the crock pot.
Top with the browned roast. Pour in the broth (with the dissolved bouillon).
Cover, set to low, enjoy your day and come back 10 hours later.

For a quick gravy
you'll need 1-1/2 cups of the juices from the crock pot.
If you fall short of that just add water
to the measuring cup to yield that amount.
Heat this liquid in a saucepan over medium heat.
Combine 1/2 cup of very cold water with 1/4 cup of cornstarch
and mix well to stir out any lumps.
Add this to the hot juices
and stir constantly over the heat until thick and bubbly.
Add a tablespoon of fresh parsley, if you have it.
Salt and pepper to taste
Transefer roast and veggies to a platter.
Slice roast to desired thickness (it slices very easily).
Generously pour gravy atop roast and dig in.


Subj: Crock-Pot-Pot-Roast
From: kodaree@cybertrails.com (Regina Hitchcock)
To: steve@pulpkitchen.com

Steve
Excellent roast. Savory, yet still moist and juicy. Five stars.

Share your thoughts.
Rate this recipe here.


Comments: Send us comments about this recipe steve@pulpkitchen.com