You may also like
Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 5 lb Pot Roast
- 2 lb carrots peeled
- 8 lrg potatoes peeled and halved
- 1 lrg onion quartered
- 1 tsp grnd dry sage
- 1 tsp grnd black pepper
- 1 Tbsp. salt
- 3 stalk celery minced ( optional)
- 2 x dry bay leaves
- 3 Tbsp. corn starch water as directed
Method
- Oven - Place all ingredients inside a large roasting bag, seal, shake thoroughly and place in large baking dish.
- Puncture bag on top to allow steam to escape.
- Bake at 350F for two hrs.
- Oven - Place potatoes on the bottom of a greased roasting pan, flat side down to allow browning.
- Add in meat.
- Arrange remaining vegetables around the roast in an attractive way.
- Pour 3 c. of water mixed with the 3 Tbsp cornstarch and spices over the meat and vegetables.
- Cover with tight fitting lid or possibly with aluminum foil.
- Bake for two and one half hrs ( 2 1/2 ) at 350F.
- Crockpot- Place potatoes on bottom of greased LARGE interior crock.
- Place meat on top of the potatoes.
- Arrange vegetables over the meat and potatoes.
- add in 2 C water and spices and cornstarch.
- Use low power for eight ( 8 ) hrs.
- When I use a crockpot I often use slightly larger amounts of spices.
