Slow-Cooker Pot Roast
Combine the all-purpose flour, salt and pepper to taste in a large resealable plastic bag. Add the meat; seal. Shake until evenly coated.
Heat the oil in a large skillet over medium-high heat; add the meat. Cook, turning occasionally, until browned on all sides, about 15 minutes. Meanwhile, combine the broth and quick-mixing flour in a small bowl until smooth. Transfer the meat to a slow cooker.
Arrange the potatoes, carrots and onions on top of the meat; pour in the broth mixture and vinegar. Cover; cook on low until the meat is very tender, about 8 hours. Skim off fat. Makes 8 servings.
Note: If you don’t have a slow cooker, you can make the stew in a Dutch oven and cook in the oven for about 2 ½ hours at 325 F.
PER SERVING: Calories 578 (33% fat) Fat 21 g (6 g sat) Cholesterol 98 mg Sodium 560 mg Fiber 6 g Carbohydrates 54 g Protein 42 g
SOURCE: Chicago Tribune
SLOW-COOKER POT ROAST