14 Nov

Okay So I guess it’s officially fall because the thermometer just won’t go above 45′

SO , it time for soups and stews and yes POT ROAST.

This is an easy dump and go that ‘s not only good for weeknight but also for the weekend when you are running around doing all the stuff you didn’t have time for during the week.

1 lb. potatoes – you can buy the little red ones or just quarter the bigger ones

1 cup baby carrots

1 (4 lb. )  beef chuck roast

1/4 cup Dijon mustard ( yes you can buy some ,  almost everybody makes some it’s not foo foo anymore )

1 tsp. garlic powder

1 tsp. Thyme

1 tsp. salt

1 tsp. fresh ground pepper

3 bay leaves

1 onion – thinly sliced

1 1/2 cup beef broth  ( ok ay , here is a PS : you could use BEER , or WINE  or a 1/2 and 1/2 mixture also . It’s your roast , do what ever you want

GO WILD ! Throw a big pinch of hot pepper flake in there too ! )

1 tbsp. butter

1 tbsp. flour


Place potatoes and carrots in the bottom of the crock pot

Cut roast in half

Mix mustard garlic ,  thyme , salt and pepper together and rub on roast .

Put roast in the crock pot in top of carrots

Add Bay leaves

Spread onions over the the top of the roast

Pour beef broth over the top

Cover an cook on LOW  for 8 – 10 hours

Transfer roast and veggies to Platter. Cover with foil to keep warm.

Skim Fat from surface of cooking liquid

Remove bay leaves

IN a saucepan melt butter over low

Add flour stir constantly ( go buy a whisk dog gone it and quit trying to get buy with a fork )

when lit turns light brown Whisk in cooking liquid

Keep whisking and cooking until slightly thicken.

Good gravy  – oh yeah !


Eat and Enjoy !


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