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CP Pot Roasts
MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Crock Pot
Recipe Preparation Level: easy
BARBECUE POT ROAST-Can be done in the CP
2 tbsp. oil
1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
2 medium onions, chopped
1 garlic clove, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 c. packed light brown sugar
1/2 c. cider vinegar
1 tbsp. salt
2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. pepper
2 bay leaves
Parsley sprigs for garnish
In an 8 quart Dutch oven over medium high heat, in hot oil, cook pot roast until well browned on both sides. Remove
meat to platter. In same Dutch oven over medium heat, in drippings, cook onions and garlic until lightly browned,
about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining
ingredients except parsley. Return meat to Dutch oven. Over high heat, heat to boiling. Reduce heat to low; cover and
simmer 3 1/4 hours or until meat is fork tender, turning meat once. To serve: place meat on platter. Skim fat from
liquid; discard bay leaves; spoon liquid into gravy boat. Garnish roast with parsley.
CROCK POT BEEF ROAST
1 (4 lb.) beef rump roast
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. onion, chopped
1 c. milk
Place roast in crock pot. Combine remaining ingredients in bowl; mix well. Pour over roast. Cook on low for 6-8 hours
or until tender.
7-UP CROCK POT ROAST
3 to 4 lb. boneless pot roast
1 c. of 7-Up
2 bay leaves
2 garlic sections, chopped or sliced
Wash roast and pat dry with paper towels, place in crock pot, pierce top of roast with fork and sprinkle top with celery
salt. Add bay leaves and garlic, pour DIET 7-Up over all and set crock pot on high for 4 hours, then low 2 hours or put
on low for 8 hours. Remove roast to platter to cool. Discard liquid. Potatoes, carrots, celery and onions may also be
added as the roast cooks.
EASY POT ROAST-Can be done in CP
1 (4 lb.) beef chuck pot roast
1 envelope dry onion soup mix
1 cans of mushroom soup
Place roast on large sheet of aluminum foil in baking pan. Sprinkle soup mix over roast. Spread canned soup over all.
Seal foil securely. Bake at 300 degrees for 4 hours. Yields: 4 servings.
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