Sunday night my friends invited me over for dinner, I made cherry pie and we also prepared the Chocolate Fountain of Delight (™ Me) and dipped grapes, strawberries, pretzel sticks, marshmallows and graham crackers. Gina made the most delicious slow cooker pot roast.
Pot Roast ala Gina
1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 sweet potato, cubed
1 parsnip, peeled and chopped
1 (3-pound) brisket
Salt and ground black pepper to taste
3 tablespoons flour
1 (15-ounce) can tomato sauce
1 can (15 oz) of beef broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder
Directions:
Arrange onion, potatoes, carrots, turnip, parsnip, sweet potato and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, beef broth, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
This recipe uses a lot of wonderful root vegetables and the blend is fantastic! Great size for a party or if you have a large family.
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