3 1/2 pounds sirloin tip roast, trimmed
1/4 cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes — peeled and quartered
2 Small onions – sliced
1 Stalk celery — cut in 2″ pieces
1 2 oz jar mushrooms – drained or 1/4 cup mushroom gravy
3 tablespoons flour
1/4 cup water
Directions:
Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving.
Serves: 4-6
WW Points per serving: 7
Recipe Source: http://www.laaloosh.com
My thoughts:
This is a great recipe. The house smelled amazing when I got home from work and the dish was very flavorful. However, we cooked in on low for 10 hours and the meat was overdone - and I'm a well-done kind of girl. I'd try this again, but cook for a shorter amount of time.
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