Pot Roast


    1 (3-4 pound) bottom round beef roast

    4 potatoes, peeled and cut into fourths
    4 carrots, peeled and sliced
    2 onions, peeled and sliced

    2 packets gravy mix or Lipton beef soup mix

    2 cups water

    1 teaspoon beef base
    1 teaspoon Fleur de Sel or sea salt
    ˝ teaspoon freshly ground Tellicherry peppercorns

    4 tablespoons unsalted organic butter
    4 tablespoons unbleached all-purpose flour


1. In a 5-quart sauté pan, brown the beef on all sides. When browned place in a
    crock pot and surround with the potatoes, carrots and onions.

2. Sprinkle one packet gravy mix or soup over the beef and vegetables.

3. In a small bowl whisk together the second gravy mix or soup mix, water, beef
    base, salt and pepper. Pour over meat and veggies.

4. Cover and cook in the crock-pot for 4-5 hours on High.

5. Remove roast and veggies and place on a serving platter.

6. Make a gravy by blending the butter and flour together with a spatula.
    Use a whisk to combine this mixture with the liquid in the crockpot.
    Cover and allow to thicken for five minutes.

    Makes 6 servings


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