Most Loved Main Courses
Most Loved Main Courses
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Slow Cooker Beef Roast
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| Tender, moist roast slowly cooked in a rich, brown gravy. | |||||||||||||||||||||||||||||
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Place roast in 3 1/2 quart (3.5 L) slow cooker. Combine soup mix, gravy mix and soft drink in small bowl. Pour over roast. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours until tender. Remove roast to serving platter. Beefy Onion Gravy: Pour drippings into 4 cup (1 L) liquid measure. Let stand for about 10 minutes until fat separates and rises to surface. Carefully spoon off fat and discard. Add water to drippings to make 4 cups (1 L). Pour into large saucepan or roasting pan. Bring to a boil on medium. Stir second amount of water into flour in small bowl until smooth. Stir into drippings. Heat and stir for 5 to 7 minutes, until boiling and thickened. Makes about 4 cups (1 L) gravy. Serve with roast. Makes twelve 3 oz. (85 g) servings. |
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| 1 serving: 215 Calories; 6.3 g Total Fat (2.7 g Mono, 0.4 g Poly, 2.3 g Sat); 55 mg Cholesterol; 12 g Carbohydrate; trace Fibre; 26 g Protein; 465 mg Sodium | |||||||||||||||||||||||||||||
| Notes: Do not fill slow cooker more than 3/4 full to allow food to expand and juices to form. This also prevents spillovers. Do not lift lid once heat has built up. Every time lid is lifted, add 15 minutes cooking time. Serving Suggestion: Serve with steamed baby potatoes and steamed carrots and peas.  | |||||||||||||||||||||||||||||
| Reprinted from Most Loved Main Courses © Company's Coming Publishing Limited | |||||||||||||||||||||||||||||
