Crock Pot Beef Pot Roast ◾2-3 lbs Beef Roast ◾1/4 cup Flour ◾3/4 cup water ◾3 tbsp Vegetable Oil ◾4 cloves chopped garlic ◾1 quartered onion ◾1 tbsp Worcestershire Sauce ◾1 tsp Salt ◾2 tsp Black Pepper ◾1 tsp crushed Red Pepper Flakes ◾1 tbsp Beef Base ◾1 lb Carrots cut in thirds ◾1 1/2 lb Potatoes cut in quarters ◾2 stalks Celery cut in thirds
Creamy Crockpot Spaghetti - I don't love crockpot recipes that require you to do a step in the middle, as you can't really turn it on and forget about it. But, this intrigues me and it looks like it would feed a small army.
Italian Pot Roast Ingredients 2 whole Beef Chuck Roasts 2 jars Roasted Red Peppers 2 jars Artichoke Hearts, Drained 6 whole Sundried Tomatoes (jarred) 2 whole Yellow Onions, Peeled And Quartered 28 ounces, fluid Beef Stock Or Beef Broth 2 Tablespoons Parsley Flakes 6 cloves Garlic, Peeled 1 cup Wine (red Or White) 2 Tablespoons Flour Salt And Pepper, to taste 12 ounces, weight Egg Noodles Fresh Parsley, Minced
Crock Pot Pot Roast: 3 to 4 pound boneless chuck roast 32 ounces low-sodium beef broth or stock 1 6-ounce can tomato paste ¼ cup balsamic vinegar 1 tablespoon honey 2 teaspoons smoked (or regular) paprika 3 teaspoons allspice 2-3 large sprigs fresh rosemary 3 medium sized carrots, coarsely chopped 1 large onion, sliced thinly 1 to 2 pounds potatoes, diced (about 3 medium potatoes) Salt and pepper to taste