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quarta-feira, 15 de setembro de 2010

Slow-Cooker Pot Roast


Prep: 15 minutes

Total: 6 1/4 hours


Serves 8

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce


1.In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

2.Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

3.Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

From Everyday Food, October 2008
Send Me a Free Preview Issue Now! .Helpful Hint

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

Read more at Slow-Cooker Pot Roast Recipe -

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