Recipe by Lorac
While getting my hair "restored", cut and styled, I found this recipe in the 11/03 issue of Women's Day. I like the long cooking time, gives you all day to do other things - like getting your hair restored !
Top Review by 959449
This recipe was excellent. I did not use the bouillon or the leek soup mix. Instead I used more wine and water that the recipe called for. I also used potatoes instead of the parsnips. Overall it was great and had an excellent flavor with the diced tomatoes and all the spices.
- 2 teaspoons beef bouillon granules
- 1⁄4 cup boiling water
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup dry red wine
- 1 (1 7/8 ounce) box leek soup mix
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 4 lbs lean boneless chuck roast
- 12 ounces carrots, sliced
- 8 ounces parsnips, sliced
- 3 tablespoons flour
- 1⁄4 cup cold water
Directions See How It's Made
- Add bouillon to water, stir to dissolve and pour into crock pot.
- Add tomatoes, wine, soup mix, Worcestershire, garlic and herbs and mix to combine.
- Add roast and turn to coat with mixture.
- Add vegetables, cover and cook on Low 9-11 hours.
- Remove roast and cover with foil.
- Turn cooker up to High, whisk flour and water until smooth, add to the pot and stir to combine.
- Cover and cook another 10 minutes or until thickened.