Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast
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photo by mojo22l
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- Ready In:
- 4hrs 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs boneless chuck roast, leave some fat on it
- 3 medium potatoes
- 1 large yellow onion
- 5 medium carrots
- 3 celery ribs
- 8 ounces mesquite marinade
- 3⁄4 cup oil
- 1⁄2 tablespoon beef bouillon
- 1 cup water
- 3 tablespoons cornstarch
directions
- Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
- peal potatoes and cut them up into quarter size pieces.
- peal the onion and cut it into medium size pieces, not chopped.
- peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
- cut the celery ribs in half the long way and then cut them into 1 inch pieces.
- sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
- place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
- place the meat on the top of the vegetables and cover the pot.
- set your crockpot to high for 4 hours.
- remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
- slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
Questions & Replies
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RECIPE SUBMITTED BY
mojo22l
Cape Coral, Florida