A crock pot recipe from Grandma Irene

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Hi everyone,

When I cook, I really don"t use a cook book, Just kinda a dab of this and that.

Pot roast with a rich tomatoe gravy, My family loves this

You need a nice rump roast or large chuck roast, about 4 pds. I brown this first on both sides, and then put in crock pot. Then with a little oil in frying pan, I saute 2 onions thinly sliced, 3 stalks of celery, peeled and thinly sliced. 3 Large carrots, peeled and sliced, 2 cloves of garlic minced, fry untill just softened. Then I add a teas. of dry mustard, A pinch of thyme, 1 teas. salt, some pepper, And then cook for one min. in frying pan,Now I sprinkle in about 2 tablespoons of flour, and stir. Then I add 1 can of tomatoe soup, 1/2 can of beef broth, and cook till thickend, then I add 1 tablespoon of worcestershire sauce, I pour this into crock pot with the roast, cover and cook on low for 10 to 12 hours, or on high for 5 or 6 hrs. I scim the grease off and I serve this with lots of mashed potatoes.I can do this in dutch over on top of stove too. Just simmer on low, till roast is done. Hope you all enjoy, I love to cook so will bring down home recipes to you all from time to time.

-- Irene texas (tkorsborn@cs.com), February 12, 2002



I hope you will add this to the Cooking A to Z: P Recipes thread in the archive--that way it will be really easy to find it in the future.

I for one, plan to try this one! Thanks!

Melissa: I added something to the archived Cooking A to Z :C Recipes. Can you bring it up to active so it can be seen and it might prompt some more recipes? Thanks.

-- Ann Markson (tngreenacres@hotmail.com), February 12, 2002.

Ann: when anyone answers on one of those it will come up under new answers, rather than new questions.

-- Melissa in SE Ohio (me@home.net), February 12, 2002.

Hey! You're right! I didn't know that!

-- Ann Markson (tngreenacres@hotmail.com), February 12, 2002.

Sounds good think I will try it.

-- willa (goodall6@hotmail.com), February 12, 2002.

Thanks, sounds like a nice change from the mushroom and onion gravy I usually make over our roasts!

-- Christine in OK (cljford@mmcable.com), February 12, 2002.

Thanks Grandma Irene you always have wonderful receipes. Keep them coming.

-- sweet_mae (sweet_mae86@hotmail.com), February 12, 2002.

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