- 1 2 1/2- 3 lb boneless beef roast
- 1 T cooking oil
- 4 carrots, sliced
- 2 C chopped onions
- 1/2 beef broth
- 1/3 C german style mustard
- 1/2 T ground blood pepper
- 2 bay leaves
- 2 T flour
- 2 T beef broth
- Hot cooked noodles
- Cooked crumbled bacon
In a large skillet brown the roast slowly on all sides in hot oil.
Meanwhile, in the crock pot place carrots and onions.
Place meat on top.
In a small bowl combine beef broth, mustard, pepper and bay leaves; pour over meat.
Cover & cook on the low heat setting for 8-10 hours or on high setting for 4-5 hours.
Remove meat from cooker & place on a serving platter; keep warm.
For gravy, transfer carrots & cooking liquid to a 2 qt sauce pan.
Skim off fat.
Remove bay leaves.
Stir together flour & remaining 2 T beef broth.
Stri into the mixture in sauce pan.
Cook & stir over medium heat until thickened & bubbly.
Cook & stir for 1 minute more.
Serve meat & carrots with gravy & hot cooked noodles.
If desried, top with crumbled bacon.
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