Crock Pot Roasted Beast with whipped Redskins... Rosemary Carrots... Egg Noodles in Homemade Gravy
- 1 to 2 lb chuck roast
- 6 beef bullion cubes (or beef stock)
- 2 cups of water
- 1/2 onion
- 1/2 cup celery
- 3 lb redskin potato's boiled fork tender
- 1/2 stick of butter
- 1/2 cup of heavy cream or milk (use on enough to make the right consistency)
whip with an electric mixer and enough cream or milk to your liking. Serve with Butter
- 1 lb or carrots
- 2 TBS. of beef broth
- 1 TBS. fresh rosemary
- egg noodles cooked eldente
- beef broth
- 2 TBS. flour
Take beef out of crock pot and place in foil. add dots of butter and wrap up. place onto a oven proof plate. Turn off oven. Put into oven with carrots to keep warm. I strain the broth but you don't have to. Pour back in crock pot and cover to keep hot. In a measuring cup add 2 TBS. of flour. Turn cold water faucet on low. With a fork whisk flour and add water constantly stirring until the slurry is the same consistency as pancake batter. Add to crock pot, whisk, then cover. for 15 min. Stir, add noodles.
- ENJOY
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