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Beef Pot Roast - Dean’s
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2-5 lbs. | chuck roast |
4-6 medium sized | potatoes cut into 1, 2 inch cubes |
2 medium | onions cut into wedges |
3 cloves | garlic minced |
2 stalks | celery 2 inch pieces |
2 handfuls | baby carrots, (optional) |
2 C | beef broth |
Weber Chicago steak seasoning | |
Salt | |
pepper | |
For Gravy (double if more than 2 adults and two children are eating) | |
2 T | butter |
2 T | AP flour |
1 C | broth from crock pot when beef is cooked |
Place potatoes, onions, carrots, and garlic in bottom of crock pot and season well with salt, pepper, and steak seasoning. Pour beef broth on top.
To make the gravy:
Melt butter over medium high heat. Add flour and stir until the roux is light brown color. Add the broth and heat until desired consistency. Taste and season with salt if needed.
Season the chuck all over with Salt, pepper, and steak seasoning. Place chuck in pot on top of onions etc.
Set heat to high and cook for 4 hours or until beef is tender. Make gravy and serve.
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