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Monday, November 5, 2012

Beef Pot Roast in Mushroom Gravy with Roasted Potatoes and Carrots

There is nothing more comforting that the smell of a beef roast when you walk in the door after a long day!

3-5 pound beef pot roast
1 package onion soup mix
1/4 cup water

Roast drippings
3 tablespoons flour
1 small onion minced
3 cloves garlic minced
1 1/2 cups minced white mushroom a

6 potatoes cut into sticks
6 carrots cut into sticks
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

Place the roast, soup mix and water in a slow cooker on low heat for 8-10 hours. Once the beef is cooked you can turn it off and let it sit. Mix the potatoes and carrots with the oil, salt, pepper and cumin. Place this is a 400 degree oven for 30-35 minutes or until golden brown. Add the drippings from the pot roast to a heavy bottom skillet. Add the mushrooms, onions and garlic. Let this cook for a few minutes then add the flour. Mix well to avoid lumps. Let this thicken. (This will be fast) shred the beef then add it to the gravy. Place this back in the slow cooker on warm or low to keep it nice and hot! For more on this recipe or any others please email me at alesia.leach@gmail.com

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