Recipe Rave!!

Re: Recipe Rave!!

• ntr414

  December 2010

  ntr414:

  
  

  Use a 6-quart slow cooker.

  Put the roast into the bottom of your pot, and add onion slices, separated into rings.

  Pour in brown sugar, vinegar, and ketchup.

  Toss in carrots.

  Pour broth evenly over the top.

  Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. 

  Serve over mashed potatoes.
  
  

  (If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!)

  sorry don't know what was up with format
  

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• ntr414

  December 2010

  ntr414:

   

  
  

  Use a 6-quart slow cooker.

   

  Put the roast into the bottom of your pot, and add onion slices, separated into rings.

   

   

   

  Pour in brown sugar, vinegar, and ketchup.

   

  Toss in carrots.

   

  Pour broth evenly over the top.

   

  Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. 

   

   

   

  Serve over mashed potatoes. 
  

   

   

  (If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!)

  
  

   

  3rd times a charm???
  

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• asf619 member

  

  December 2010

  Sounds easy and yummy! 

   

  Sweet and Savory CrockPot Pot Roast Recipe

  
  

  serves 6

  
  

  4 pounds beef rump or chuck roast

  2 onions, sliced in rings

  1/4 cup brown sugar

  1/2 cup apple cider vinegar

  1 cup ketchup 

  2 cups beef broth

  2 cups baby carrots 

  
  

  The Directions.

  
  

  Use a 6-quart slow cooker. Put the roast into the bottom of your pot, and add onion slices, separated into rings. Pour in brown sugar, vinegar, and ketchup. Toss in carrots. Pour broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the meat has reached desired tenderness. 

   

  (If you find your meat isn't quite as tender as you'd like prior to serving, remove it from the pot, cut it into a few pieces, then return to the crock, and cook on high for about an hour. Tough and/or dry meat isn't from over slow cooking--it's from under slow cooking!)

  Serve over mashed potatoes. 

  

  Report0 Reply