Individual Pot Roasts
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 812.8
- Total Fat: 30.9 g
- Cholesterol: 235.3 mg
- Sodium: 1,007.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.7 g
- Protein: 97.8 g
View full nutritional breakdown of Individual Pot Roasts calories by ingredient
Introduction
From my crockpot cook book, for 1.5-3qt crockpots. From my crockpot cook book, for 1.5-3qt crockpots.Number of Servings: 2
Ingredients
-
1/2 t salt
1/4 t fresh ground black pepper
2 T all-purpose flour
2 center-cut beef shanks (about 1 1/4 lbs total) at least 1 in thick
1 T butter
1 T olive oil
8 baby carrots
1 clove garlic, crushed
1 stalk celery, chopped
4 oz fresh mushrooms, quartered
2 plum tomatoes, halved and seeded and chopped
1/4 c dry sherry (can also use other dry red or white wines)
1 T tomato paste
1 T Worcestershire sauce
Directions
Place salt, pepper, and flour in a plastic bag. Add the shanks and shake to coat.
In a large saute pan ove rmedium-high heat, heat half of the butter and oil until very hot. Then add one shank and brown on all side (3-4 minutes) and transfer to the slow cooker. Repeat with the remaining butter and shank. lay the shanks side by side in the crock.
To the drippings in the pan, add carrots and garlic and cook for 1 minute, then add to the crock over th emeat.
Add the rest of the ingredients and stir to mix.
Cover and cook on LOW for 9-11 hours.
**if you want thicker sauce - in the last 45 minutes, check consistency. If too thin, transfer meat and veggies to a serving platter with a slotted sppon and increase the heat to HIGH and leave uncovered, letting some of the moisture evaporate.
Serve 1 shank per person, accompanied by veggies, with sauce poured over the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HIS_BLONDIE.
In a large saute pan ove rmedium-high heat, heat half of the butter and oil until very hot. Then add one shank and brown on all side (3-4 minutes) and transfer to the slow cooker. Repeat with the remaining butter and shank. lay the shanks side by side in the crock.
To the drippings in the pan, add carrots and garlic and cook for 1 minute, then add to the crock over th emeat.
Add the rest of the ingredients and stir to mix.
Cover and cook on LOW for 9-11 hours.
**if you want thicker sauce - in the last 45 minutes, check consistency. If too thin, transfer meat and veggies to a serving platter with a slotted sppon and increase the heat to HIGH and leave uncovered, letting some of the moisture evaporate.
Serve 1 shank per person, accompanied by veggies, with sauce poured over the top.
Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HIS_BLONDIE.