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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
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A pot roast with a mild Mexican flavor. Serve with new red potatoes and corn with pimentos. Ingredients:
1 tablespoon vegetable oil |
3 lbs boneless pot roast |
1 1/2 cups beef stock or 1 1/2 cups water |
1/4 cup packed brown sugar |
1 medium onion, chopped |
1/4 cup red wine vinegar |
1 1/2 teaspoons ginger |
1/4 teaspoon ground cloves |
1 bay leaf |
1 cup sour cream |
1/2 cup all-purpose flour |
1 chopped green bell pepper |
Directions:
1. In Dutch oven, hat oil over medium-high heat; brown roast, turning with wooden spoons, about 10 minutes.
2. Drain off any fat.
3. Use 18 to 24 cup slow cooker; combine all the ingredients except for the sauce; pour over roast.
4. Cook on Low for 7 to 8 hours, or cook on high for 5 hours.
5. Sauce: Remove roast and onions from crockpot and place on a platter.
6. Cover with foil and keep warm in a 200 degree oven until sauce is made.
7. Pour broth into medium saucepan and place over medium heat.
8. Add sour cream to broth and blend in well.
9. Slowly add flour to mixture and blend in well.
10. Next, add the chopped green pepper.
11. Cook until liquid thickens.Serve over roast.
12. If you prefer, you don't have to thicken broth.
13. .
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