French Pot Roast
This succulent pot roast is simmered to perfection in your very own slow cooker.
Yield
8 servingsPrep
30 minCook
10 hrsReady
10 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef
round, or chuck roast, boneless |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | can |
soup, french onion
condensed |
|
| 1 | each |
sweet red bell peppers
green, seeded, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef
round, or chuck roast, boneless |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | can |
soup, french onion
condensed |
|
| 1 | each |
sweet red bell peppers
green, seeded, sliced |
|
Directions
Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. Place meat in slow cooker; pour onion soup over; cover cooker. Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking.
Remove meat and pepper rings to heated serving platter; keep hot while making gravy from juices. Turn heat to high. Combine ¼ cup flour and ½ cup cold water in a cup to make a smooth paste. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed.
