KitchenAid KSC700 manual Sunday Pot Roast Dinner, ⁄2 cup 125 ml plus, ⁄2 teaspoon 2 ml dry mustard

Sunday Pot Roast Dinner

1boneless beef bottom round roast (about 4 lb./2kg)

2-3 cloves garlic, cut into slivers

1⁄4 teaspoon (1 ml) salt

1⁄4 teaspoon (1 ml) black pepper

3slices bacon, chopped

2medium onions, cut into thin wedges

1rib celery, cut into 1⁄2-inch (1.25 cm) slices

2pounds (1 kg) red potatoes, cut into 11⁄2-inch (3.75 cm) pieces

1⁄2 pound (227 g) carrots, cut into 1-inch (2.5 cm) pieces

1⁄2 pound (227 g) parsnips*, peeled, halved lengthwise, and cut into 1-inch (2.5 cm) pieces

1teaspoon (5 ml) dried marjoram

1⁄2 teaspoon (2 ml) dried thyme

1can (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 teaspoon (2 ml) dry mustard

2tablespoons (30 ml) balsamic vinegar

3tablespoons (45 ml) all-purpose 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 pound (227 g) carrots for the parsnips.

Per Serving: About 510 cal, 42 g pro, 29 g carb, 24 g total fat, 9 g sat fat, 110 mg chol, 460 mg sod.

ENGLISH

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