Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

Round roast is best cooked slow and long, so it's the perfect use for your crock pot.

Ingredients Nutrition


  1. Chop vegetables into chunks. (Peel the garlic, but leave it whole.).
  2. Place half of the vegetables in the crock pot.
  3. Heat oil in a large pan over medium high heat.
  4. Season the roast on all sides with salt and pepper. Sear each side in the hot pan.
  5. Place roast in crock pot, then add the rest of the vegetables and the bay leaf.
  6. Combine broth and wine, and pour inches.
  7. Cook 8-10 hours on low.
  8. About 30 minutes before serving, remove excess liquid, leaving enough in the crock to make gravy.
  9. 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.
  10. Discard bay leaf and garlic cloves.
Most Helpful

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.

AZPARZYCH September 09, 2012

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.

PanNan January 21, 2008

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.

Pati :) August 18, 2006