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Ingredients
| beef chuck clod steak: 3 lbs |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| olive oil: 1 Tbl |
| carrots: 4 |
| white potatoes: 3 whole potatoes |
| onions: 2 |
| dry tapioca mix: 0.2 oz |
| salad dressing - French: 1 cup |
| soup - beef broth: 1/2 cup |
| garlic: 3 cloves |
French Pot Roast
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
330 min -
Servings
8 serving(s)
Tags
1. Trim fat from beef; sprinkle with salt and pepper. Brown beef roast on all sides in hot oil in a large skillet.
2. Place carrots, potatoes, and onions in a 5- to 6-quart slow cooker. Sprinkle with tapioca. Place roast on vegetables. Combine salad dressing, broth, and garlic; pour over roast and vegetables.
3. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Transfer beef and vegetables to a large serving platter. Serve cooking liquid with beef and vegetables.