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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.

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