Time 3h40m Yield 6-8 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
Time 3h15m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Mix the 1/3 cup flour, salt and pepper; coat meat. Melt shortning in Dutch oven and brown meat on both sides. Add the 2 cups water and bay leaf, simmer for 2 hours. Add more water if needed during cooking. Add vegetables, garlic and green pepper; cover and simmer for 1 hour. Remove meat and vegetables. Strain pan liquid and add enough water to make 1-1/2 cups. Return to dutch oven. Mix the 1/2 cup flour with water until smooth. Slowly stir into dutch oven, bring to a boil. Cook and stir for 1 minute. Serve gravy with roast and vegetables.
Time 8h10m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened. Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix or Lipton® Recipe Secrets® Beefy Onion Soup Mix. Cost per recipe*: $10.00. Cost per serving*: $1.25.
Yield 8 Number Of Ingredients 12 Steps:
Spray the inside of your slow cooker with non-stick cooking spray. Place carrots in the bottom of the slow cooker. Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast. Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker. Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender). Remove roast from slow cooker and using a slotted spoon, remove the carrots. Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up. Serve with mashed potatoes and pour gravy on top.
