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See http://sullysgarden.blogspot.com/ for photoIngredients for Pot Roast, Pan Gravy, and Dinner Rolls:
Pot RoastRoast (Mine was 3.5 lb)1 tbsp olive oil1 small jar prepared horseradish3 cups round-sliced carrots (or a whole bag baby carrots)1 russet potato, cut into bite-sized chunks3 whole garlic cloves½ chopped white onionSalt, to taste1 cup beef brothPan Gravy (prepare once roast is done)2 tbsp butter ¼ cup all-purpose flour 1 ½ to 2 cups liquid from crock potDinner Rolls (begin preparation once roast is halfway done)1 package dry yeast (for best results, do not use fast-rise)2 tbsp sugar 2/3 cup warm water 4 tbsp butter (save one for brushing on cooked rolls)2-3 cups all-purpose flour ½ tsp saltSprinkle garlic powder and thyme (add to butter for brushing on cooked rolls)
Directions for Pot Roast, Pan Gravy, and Dinner Rolls:
Pot Roast1. Using a cast iron skillet, heat 1 tbsp olive oil over medium heat2. Cut the roast in half, rinse, and dry thoroughly, and once the skillet is heated, sear each side of the roast a couple of minutes per side3. Meanwhile, whisk one tbsp prepared horseradish with 1 cup beef broth3. Cut carrots, potato, white onion, and place with whole garlic cloves in a crock pot4. Season vegetables with salt and add broth to the crock pot5. Once the roast is seared on each side, remove from heat and slather each side with preparedhorseradish, then place on top of vegetables in the crock pot6. Cover the dish and cook on low for about four hours, then on high for another two
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