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French Pot Roast
| Ingredients | |||
| 4 | pound | beef, round, or chuck roast, boneless | |
| 2 | tablespoon | flour | |
| 2 | tablespoon | oil | |
| 1 | each | onion soup, can, condensed | |
| 1 | each | bell pepper, green, seeded, sliced | |
Directions: | |||
| Trim excess fat from roast; rub beef well with flour; brown in oil in a large skillet or an electric slow cooker. Place meat in slow cooker; pour onion soup over; cover cooker. Cook on Low for 10 hours or on High for 5 hours, or until meat is tender when pierced with a two tined fork. Place green pepper rings on roast to steam during last 10 minutes of cooking. Remove meat and pepper rings to heated serving platter; keep hot while making gravy from juices. Turn heat to high. Combine 1/4 cup flour and 1/2 cup cold water in a cup to make a smooth paste. Stir into slow cooker; cover; cook 15 minutes; taste and season with salt and pepper if needed. | |||
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