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LOCATION: Recipes >> Crockpot >> Pot Roast 34

Print this Recipe    Pot Roast 34

Pot Roast

3 pounds (4 lb) beef rump/chuck roast
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/4 teaspoon paprika
1 tablespoon instant minced onion
1 cup beef bouillon

Rub all sides of meat with salt, seasoned salt, seasoned pepper,
and paprika. In crockpot, combine seasoned beef with onion and
bouillon. Cover and cook on low 8 to 10 hours or until meat is
tender. Remove from pot; slice. Makes 6 to 8 servings.

If gravy is preferred, thicken juices with flour dissolved in a
small amount of water after removing meat from pot. If desired,
vegetables such as potatoes, carrots, small white onions, or celery
may be added with bouillon and cooked the same time as meat.

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