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Pot Roast

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Member since 2006

Serves | Prep Time | Cook Time


redskin potatoes, cut in quarters
carrots, chopped
onion, chopped
chuck roast
2 Tbspn olive oil
6-8 cloves of garlic
1 Tbspn worsteshire sauce
2-3 cans beef broth
1/4 cup flour

cut up red skin potatoes carrots and onion and throw in slow cooker (crock pot)

brown a chuck roast on the two main sides in a skillet with a little oil (about 2-3 minutes per side)

cut about 6-8 slits in meat and stuff in a little garlic.

place in slow cooker on top of veggies.

top with one tablespoon worstishire (sp?) sauce and 2-3 cans beef broth.

cook on high for 6 hours.

take out meat, pick apart with fingers to get rid of fat.

transfer broth to pan and add 1/4 cup flour and cook until thick for gravy.

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