Just for the heck of it...this is my Crock Pot Roast
1 Large Pot Roast
4-5 Medium Red Potatoes
1 Medium Sweet onion
4-5 Carrots peeled
8 oz of sliced baby Bella mushrooms
12 oz of beer or red wine
1 32 oz carton of Unsalted Beef Stock…NOT BROTH (I use Kitchen Basics brand)
6 mashed cloves of garlic
Fresh ground Sea Salt
Fresh ground white pepper
1 Tbs of Garlic Powder
1 Tbs of Onion Powder
1 Tbs of Lemon Pepper
Peel and chop carrots and place bottom of Crock Pot
Place Pot Roast on top of carrots
Cut Potatoes and onions and place around pot roast
5 or 6 grinds of fresh sea salt
10-12 grinds of white pepper
Add garlic, garlic powder, onion powder and Lemon Pepper
Place mushrooms on top
Pour in beer or wine (I prefer beer)
Add Stock to cover…if needed add some water to cover all the veggies
Cover and cook for 10 hours on Low setting
When roast is done ladle out enough stock for gravy…I always try to get a few mushrooms in it.
Thicken gravy with Bisto (see note below), roux or corn starch…info on roux below
Whether you make a little or a lot, the proportions of a roux ingredients are the same: 1 part oil or fat and 1 part all-purpose flour, by weight. If you have a kitchen scale, this is easy to measure. If you do not have a kitchen scale, use measuring cups or spoons to measure 1 part oil or fat and 1-3/4 parts all-purpose flour.
Serve and enjoy
I like Bisto....Some friends from Scotland got us hooked on it.
