KitchenAid KSC700SS Instructions and Recipes - Page 21

ENGLISH Sunday Pot Roast Dinner 1 boneless beef bottom round roast (about 4 lb/2kg) 2-3 cloves garlic, cut into slivers 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) black pepper 3 slices bacon, chopped 2 medium onions, cut into thin wedges 1 rib celery, cut into 1/2" (1.25 cm) slices 2 lbs (1 kg) red potatoes, cut into 11/2" (3.75 cm) pieces 1/2 lb (227 g) carrots, cut into 1" (2.5 cm) pieces 1/2 lb (227 g) parsnips*, peeled, halved lengthwise, and cut into 1" (2.5 cm) pieces 1 tsp (5 mL) dried marjoram 1/2 tsp (2 mL) dried thyme 1 can (103/4 oz/ 284 mL) condensed tomato soup 1/2 cup (125 mL) plus 1/3 cup (75 mL) condensed beef consommé, divided 1/2 tsp (2 mL) dry mustard 2 tbs (30 mL) balsamic vinegar 3 tbs (45 mL) allpurpose flour Pat roast dry with paper towels. Cut deep slits in surface of roast; insert garlic. Lightly salt and pepper meat. Set aside. In large skillet, cook bacon until crisp; remove with slotted spoon and set aside. Add roast to drippings; cook 5 to 8 minutes, turning occasionally, until brown. Remove from heat. Place onions and celery in slow cooker ceramic pot. Place roast on vegetables; pour drippings over roast. Add bacon, potatoes, carrots, and parsnips. Sprinkle with marjoram and thyme. In medium bowl, combine tomato soup, 1/2 cup (125 mL) consommé, mustard, and vinegar. Pour over mixture in slow cooker. Cover and cook at LOW 8 to 10 hours, or until roast and vegetables are tender. Remove roast to cutting board. With slotted spoon, remove vegetables to serving bowl. Cover both to keep warm. In small bowl, mix flour and remaining 1/3 cup (75 mL) consommé. Stir into liquid in slow cooker. Cover and cook at HIGH about 10 minutes, or until thickened. Slice roast. Serve roast and vegetables with gravy. Yield: 10 to 12 servings. *If desired, substitute an additional 1/2 lb (227 g) carrots for the parsnips. Per Serving: About 510 cal., 42 g protein, 29 g carb, 24 g total fat, 9 g saturated fat, 110 mg cholesterol, 460 mg sodium. 19