French Pot Roast
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Serves/Makes: 8
Ready in: > 5 hrs
- 4 pounds boneless round or chuck roast
- 2 tablespoons flour
- 2 tablespoons oil
- 1 can condensed onion soup
- 1 green pepper, seeded and sliced
- 1/4 cup flour
- 1/2 cup cold water
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 additional flour and the 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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