|
French Pot Roast (Crock Pot)
| 4-5 |
lbs. Rump Roast |
| ¼ |
c.
Shortening |
| 12 |
small Carrots, whole |
| 12 |
small White Onions |
| ½ |
lb. Mushrooms, sliced |
| 2 |
tsp. Salt |
| 1 |
tsp. Celery Seeds |
| ½ |
tsp. Nutmeg |
| ½ |
tsp. Thyme |
| ½ |
Bay Leaf, crumbled |
| ¼ |
tsp. Tarragon |
| 2 |
c.
Dry Red Wine |
DIRECTIONS
Heat shortening in skillet and brown meat on all sides.
Combine all ingredients in slow cooker and add browned meat. If
wine does not cover, add water.
Cook on low 10-12 hours or on high 5-6 hours. |
