MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fork-Tender Pot Roast
 Categories: Beef, Vegetables, Herbs, Wine
      Yield: 6 Servings
 
  2 1/2 lb Boneless chuck roast
      1 tb Olive oil
      2    Ribs celery; in 1" pieces
      1 c  Coarse chopped carrots
      1 c  Coarse chopped onion
      1    Bay leaf
      1 cl Garlic; minced
    3/4 c  Beef broth
    1/4 c  Dry red wine
      2 tb Quick-cooking tapioca;
           - crushed
      1 tb Dried Italian seasoning;
           - crushed
      1 tb Tomato paste
      1 ts Garlic powder
    3/4 ts Ground black pepper
    1/2 ts Dry mustard
    1/2 ts Paprika
    1/8 ts Salt
           Hot mashed potatoes (opt)
 
  Trim fat from meat. If necessary, cut meat to fit into a
  3 1/2 or 4 quart slow cooker. In a large skillet cook
  meat in hot oil over medium-high heat until brown on all
  sides. Drain off fat.
  
  In the cooker combine celery, carrots, onion, bay leaf,
  and garlic. Top with meat. In a small bowl combine broth,
  wine, tapioca, Italian seasoning, tomato paste, garlic
  powder, pepper, dry mustard, paprika, and salt. Pour
  mixture over meat.
  
  Cover and cook on low-heat setting for 10 to 12 hours or
  on high-heat setting for 5 to 6 hours.
  
  Using a slotted spoon, transfer meat and vegetables to a
  serving platter. Remove and discard bay leaf from cooking
  liquid; skim off fat. Drizzle cooking liquid over meat and
  vegetables. If desired, serve with mashed potatoes.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
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