Prep 20 mins
Cook 8 hrs
Round roast is best cooked slow and long, so it's the perfect use for your crock pot.
- 2 tablespoons vegetable oil
- 3 lbs round roast
- salt and pepper
- 8 garlic cloves
- 1 large onion
- 2 stalks celery
- 3 carrots
- 4 medium potatoes
- 8 large mushrooms
- 1 bay leaf
- 2 cups beef broth
- 1⁄2 cup red wine
- 4 tablespoons flour
- Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
- Place half of the vegetables in the crock pot.
- Heat oil in a large pan over medium high heat.
- Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
- Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
- Combine broth and wine, and pour inches.
- Cook 8-10 hours on low.
- About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
- Combine flour with a small amount of water to make a smooth paste, then stir in some of the liquid from the crock. Pour this mixture back into the crock and cover. Continue to cook until thickened.
- Discard bay leaf and garlic cloves.
This roast came out juicy and so tender; and all the veggies were perfectly cooked too! I used baby carrots, small yellow potatoes that I cut in half and shallots in place of the onion. The only thing I would change is to add some salt and pepper with the wine/broth instead of just on the roast. Will be a good addition to the dinner rotation this winter. Made for Help a Naked Recipe Tag in the Photo Forum.
I followed the recipe except for adding the flour to thicken gravy. I like it more with the "jus" instead of gravy. The roast was very lean and fall apart tender. Good, rich flavor. Will make this again.
This is a nice and easy recipe. Didn't use the wine and instead increased beef broth. There was plenty of liquid for gravy which was yummy. Thanks.