Beef Chuck Pot Roast Cover and cook on low for 8 hours. After 8 hours: Add the summer squash and zucchini. Continue cooking, covered, for 30 minutes or until pot roast is fork tender. Remove the pot roast and vegetables and place on carving platter. Strain the cooking liquid; skim fat.; then combine 2 cups of the cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook
and stir 1 minute or until thickened. Carve the pot roast into
slices; place on plates. Serve with the vegetables and the
gravy; season with salt and pepper, as desired. |
Everyday Cooking Home Razzle Dazzle Recipes
Copyright �2002 - 2012
That's My Home