Pennsylvania Pot Roast Recipes

PENNSYLVANIA POT ROAST

Steps:

• 1. Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours.
• 2. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender.
• 3. Remove the meat and vegetables; keep warm. Discard bay leaf.
• 4. In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired.
• 5. Serve with roast and vegetables.

PENNSYLVANIA POT ROAST

Steps:

• Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
• Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender.
• Remove beef from liquid; let stand 10 minutes before slicing. Celsius.
• ook vegetables separately just until tender. Strain cooking liquid from beef into pan. Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes.
• Arrange beef and vegetables on platter. Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany meal with a Burgundy wine if desired.

PENNSYLVANIA POT ROAST

Steps:

• Place roast in a 5-qt. slow cooker; add the broth, onions and seasonings. Cook, covered, on high for 4 hours. Add the potatoes, carrots and mushrooms. Cook, covered, on high 1 hour longer or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf., In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil. Cook and stir until thickened, 2 minutes. If desired, add browning sauce. Serve with roast and vegetables.