Sunday, January 22, 2012

Cranberry Potroast!

1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour


1.Place onion soup mix in the bottom of a slow cooker.
2.Top with roast; cover with cranberry sauce.
3.Cook on low 8 hours, then remove roast and set aside.
4.Turn slow cooker on high.** I also added 1/4 cup water wanted to make sure there was enough liquid so wouldn't burn & I am glad I did :)
5.Whisk butter and flour in a bowl and then slowly mix it into the remaining liquid the slow cooker to make thick delicious gravy.
It was really yummy Enjoy -Candice-

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