Source(google.com.pk)
INGREDIENTS
1/2 cup chopped turnip or rutabaga
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic, minced
1 lean beef chuck or top round pot roast, about 3 to
4 pounds, cut in 2 pieces if necessary to fit
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry red wine or beef broth
2 tablespoons fresh minced parsley
1/4 cup cold water
3 tablespoons all-purpose flour
PREPARATION
In slow cooker combine the chopped turnip, onion, carrot, celery, and garlic. Trim the beef roast. Heat vegetable oil in a large skillet over medium heat; brown roast on all sides. Place meat on the vegetables. Sprinkle roast with salt and pepper; pour the 1/2 cup wine or beef broth over roast. Cover and cook on LOW for 8 to 10 hours. Remove the pot roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid. If necessary, add water to make 2 cups. Put the reserved liquid in freezer for a few minutes, so fat will quickly rise to top. Spoon the vegetables around roast and sprinkle with parsley. Cover meat with foil to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into a saucepan. Blend the 1/4 cup cold water slowly into flour, stirring until smooth; stir into cooking liquid. Cook over medium-low heat, stirring until thicken and bubbly. Serve gravy with pot roast and vegetables.
Just tried this for the first time as I wanted to use some turnips I had. I used a bone-in eye of round that was smaller than the recipe (@ 2 lbs.), but with my traditional upright crockpot style, this was fine. I did add a few bay leaves for seasoning. I also didn't bother doing any close measurements of my vegis, just cut up what I wanted and threw it in (I ended up using 3 small turnips, 1.5 carrots, 1 large rib celery and 0.5 of a large spanish onion). I used a quarter to third of a bottle of wine for the cooking liquid. Towards the end of cooking, I did add 1 cup of beef broth I made with some broth paste I had in the fridge based on it looking dryer than I wanted and what the last review said. This worked well and I definitely ended up with 2 full cups to make my gravy with. The red wine did color the turnip more than I expected, but, still tasty. And, to get a nicer brown, rather than a grey/red to my gravy I added a bit of Worcester and ""Gravy Master"" that worked great! I didn't experience any issues making the gravy as another reviewer did. It came together quite quickly (5-10 minutes). I try to keep things lighter on salt, and this was definitely less salty than I expected, which I liked (can add more on the plate). I didn't bother with the parsley and served it with garlic mashed potatoes - YUM! The only thing I'll do differently next time will be to let it cook a full 10 hours instead of the 8 I did this time to let the meat get a bit more tender.
The flavors in this pot roast are heavenly. We happened to use both a turnip and a rutabaga, and two onions instead of one, and used a good leftover Cabernet for the liquid. 10 hours later the house smelled wonderful, and the roast was moist and tender. The BUT has to do with the gravy. We're not sure why, but this gravy had no seasonings (other than the cooking broth) and would not thicken. Granted, we had used a lean top round roast, and had to add about 1-3/4 cups of water to the liquid stock when we started to make the gravy. But we had to make an additional roux (flour, water, butter) to get it to thicken, and then added quite a bit of salt and pepper to the gravy mix. Once we did, all was well, but that took 40 minutes, just to make the gravy. The vegetables had a wonderful flavor, as did the meat. On balance we would give this recipe a 4 out of 5. We will certainly make it again. We served it with Kluski noddles, and they went very nicely with the gravy.
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