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Beef Pot Roast

Guest Author - Sandy Moyer

Beef Pot Roast

  • 4 medium potatoes, peeled and cut into 1" to 1-1/2" chunks
  • 2 medium cooking onions - sliced
  • 3 large carrots, sliced or 1 cup baby carrots
  • beef roast - 3lb. to 4lb. round, sirloin, rump, or chuck roast
  • 1 can beef broth or 1-1/4 cup water + 1 packet beef boullion granules
  • 1/2 tsp. salt
  • 1/4 tsp black pepper

Preparation -
Place the vegetables in the crock-pot, followed by the beef. Add the beef broth. Cover and cook on low for about 8 hours, or on high for about 5 hours.


Rival 6-qt. Oval SmartPot Programmable Crock-Pot, Brushed ChromeRival 6-qt. Oval SmartPot Programmable Crock-Pot

Use the simple touch pad to select time and temperature and keep your meal warm without overcooking. The oval shape allows you to cook larger cuts of meat, casseroles - even two whole chickens at once. The removable stoneware pot with a glass lid doubles as a serving dish that's safe for conventional and microwave ovens, the refrigerator and dishwasher.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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