Spread horseradish around the outside of the roast before placing in stoneware for a savory, aromatic twist on this comfort food classic
Ingredients
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5-6 pound pot roast
1/2 cup flour
2 teaspoon salt
1/8 teaspoon pepper4 carrots, sliced
4 potatoes, quartered
3 onions, sliced
2 stalk celery, sliced
2 cup mushrooms, sliced
1/3 cup flour
1/2 cup water, beef broth or wine
1/2 cup cognac or brandy (optional)
Directions
- Combine 1/4 cup flour, salt, and pepper; coat meat.
- Place all vegetables, except mushrooms, into the Crock-Pot® slow cooker. Top with the roast. Spread mushrooms over roast. Cover and cook on Low for 10-12 hours or on High for 6-8 hours.
- To thicken gravy, make a paste out of 3 tablespoons flour and water and stir in. Add cognac if desired and serve.
Serves: 8-10
Size: 6-7 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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