Prep: 20 min.
Cook: 10 to 12 hrs. (low) or 5-1/2to 6 hrs. (high) Slow Cooker: 5 to 6 qt.
Ingredients
· 1 2-1/2- to 3-pound boneless beef chuck pot roast
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 tablespoon cooking oil
· 4 medium carrots, peeled and cut crosswise into 3-inch pieces
· 3 medium potatoes, quartered
· 2 medium onions, cut into wedges
· 2 tablespoons quick-cooking tapioca
· 1 cup bottled French salad dressing
· 1/2 cup canned beef broth
· 3 cloves garlic, minced
Directions
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.
5. Makes: 8 servings
Cook: 10 to 12 hrs. (low) or 5-1/2to 6 hrs. (high) Slow Cooker: 5 to 6 qt.
Ingredients
· 1 2-1/2- to 3-pound boneless beef chuck pot roast
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 tablespoon cooking oil
· 4 medium carrots, peeled and cut crosswise into 3-inch pieces
· 3 medium potatoes, quartered
· 2 medium onions, cut into wedges
· 2 tablespoons quick-cooking tapioca
· 1 cup bottled French salad dressing
· 1/2 cup canned beef broth
· 3 cloves garlic, minced
Directions
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.
5. Makes: 8 servings