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"La Cuisine Francaise"
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|Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
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
I cut my Roast in half, freeze one and bake the other.
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)
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 Garlic in.
You'll need at least 3 cups of liquid. Here I used Au
Jus and Slow Cookers seasonings, which according to
package directions equated to 3 cups of liquid.
If you don't have that, or prefer, you can make your own
seasonings as described at Ingredients, AND add 3 cups
Add all ingredients and bake.
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
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 well done.
Set the Gravy and Vegetables off to the side.
Plate the slices of roast, top with gravy and vegetables &
FRIED GREEN PEPPERS
2 Tablespoons Olive Oil
dash of Salt
1 Green Bell Pepper, seeded and stem removed,
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).