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    Slow-Cooked Pot Roast and Vegetables

    Source of Recipe

    Recipe Introduction

    Steak your claim on a meat-and-potatoes meal slow-cooked with a homey spin.

    1 tablespoon all-purpose flour
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 lb. boneless beef top round steak (1/2 inch thick), cut into serving-sized pieces
    4 medium potatoes, peeled, each cut into 6 pieces
    4 large carrots, cut into 1-inch pieces
    1 onion, thinly sliced
    1 bay leaf
    1 3/4 cups ProgressoŽ beef flavored broth (from 32-oz. carton)
    1 teaspoon Worcestershire sauce
    2 tablespoons cornstarch

    1. In shallow bowl, combine flour, salt and pepper; mix well. Add round steak pieces to flour mixture; turn to coat both sides.
    2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm.
    3. In 3 1/2 or 4-quart slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables.
    4. In small bowl, combine 1 1/2 cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender.
    5. With slotted spoon, remove beef and vegetables from slow cooker; place on serving platter. Cover to keep warm.
    6. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Serve sauce with beef and vegetables.




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