Total Steps
5
Ingredients
12
Tools Needed
4
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 2 tablespoon all-purpose flour
- 0.0 Hot cooked pasta
- 3 tablespoon cold water
- 1 can mushroom stems and pieces (4 oz) drained
- 1 can Italian-style stewed tomatoes (14 1/2 oz)
- 2 teaspoon dried Italian seasoning crushed
- 1 clove garlic minced
- 1/2 cup chopped onion
- 3/4 cup chopped green pepper
- 1/4 teaspoon freshly-ground black pepper
- 1 env spaghetti sauce mix (1 1/2 oz)
- 3 pound boneless beef pot roast (to 4 lbs)
Instructions
Step 1
Trim fat from pot roast. If necessary, cut roast to fit into crockery cooker. (If desired, meat may be browned quickly in a large skillet using a small amount of oil, before being added to cooker.)
Step 2
Place roast in a 3 1/2- to 4-quart crockery cooker. Sprinkle with spaghetti sauce mix and pepper; add green pepper, onion, garlic, and Italian seasoning. Pour stewed tomatoes over all. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.
Step 3
Remove meat to serving platter; cover and keep warm. Turn cooker to HIGH heat setting. Skim fat from liquid in cooker. Stir in mushrooms.
Step 4
In a screw-top jar combine water and flour; cover and shake well. Add to cooker. Cover and cook on HIGH heat setting for 15 to 20 minutes more or till thickened and bubbly, stirring occasionally.
Step 5
Serve gravy over pasta and sliced roast.