The Roast of Bessy T.

11 Nov

This is the kitchen that Bessy T. built

This is the stove, in the kitchen that Bessy t. built

This is the wall, next to the stove, in the kitchen that Bessy T. built

This is the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy t. built

This is the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the brown sugar adding yumminess, to the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built The End.  Well not quite, here is the roast recipe :

 

Slow-Cooker Pot Roast
Slow-Cooker Pot Roast 

Slow-Cooker Pot Roast

Prep: 15 minutes Total: 6 1/4 hours 

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Ingredients

Serves 8.

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

 

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