with Veggies & Green
About 1 1/2 lb Roast (Chuck, Pot, Rump...)
5-7 Potatoes (peeled & cut up or just cut in half in
with the skin on)
1 Onion (sliced in 1/2)
1 large Garlic Clove, cut into a few slices
1 stalk Celery, cut in half
2 large or several small Carrots
Au Jus Seasoning Pack --pkg directions
Slow Cooking Pack--pkg directions
OR you can make your own seasonings:
3 Garlic Cloves cut in half
2 Tablespoons each of Parsley & Oregano
1 Tablespoon Onion Powder
Salt and Pepper
2-3 Beef Boullon cubes
Press the dry Seasonings onto the Meat, add the Garlic
Cloves and Boullon cubes with Water about 1/2 way up (not
covering the Meat)
I cut my Roast in half, freeze one and bake the other.
Peel and wash the Celery, cut in half.
Wash (and peel if large) the Carrots, Rinse Potatoes
With a sharp knife, poke holes into side of Roast and push
Now you can slow cook 4-8 hours (Rare--->Well) OR
Bake in (turkey) roasting pan or large cake pan 350*F for
about 20-30 min per pound (Rare--->Well)
Slice into Meat while cooking so you get your desired
You'll need at least 3 cups of liquid. Here I used Au Jus and
Slow Cookers seasonings.
If you don't have that, or prefer, you can make your own
seasonings as described at Ingredients.
Add all ingredients and bake.
When done, remove the Meat and let it "rest" for a few
minutes and then slice. If you slice too soon, you will loose
important juices from the meat. Here I made the Pot Roast
See the Garlic? Yum. Don't worry, the Garlic is baked, and
mild now, so you won't have "garlic breath".
Set the Gravy and Vegetables off to the side.
If you want Green Peppers with this recipe, see below.
Plate and serve.
If you want sliced Green Peppers with this, follow
recipe after this one (see below)
FRIED GREEN PEPPERS
2 Tablespoons Olive Oil
dash of Salt
1 Green Bell Pepper, seeded and stem
removed, then sliced.
Fry Green Peppers with Olive Oil and a dash of
Salt. When they just start to browning....
Add water to just cover, then simmer for a few min
Plate and serve (without the liquid).
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