Crock Pot Pot Roast
photo by AZPARZYCH
- Ready In:
- 8hrs 20mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
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Well...I love to cook in the crock pot throughout the fall and winter - and while its not technically fall, my daughter started second grade this week so into fall mode we go! I've been thinking about a pot roast for a couple weeks now, as the garden has been real generous this year (or maybe I worked harder and am getting better at growing food as I age). As for my own tweaks, I used some beautiful small blue and red potatoes and a few white fingerlings, all of which we pulled out of the dirt this morning - along with garden carrots, onions and even some late summer peas, from which I chose the biggest pods and shelled them. I have also found that one can take a lot of leeway when deciding what liquid to use. Tonight I used a half of a beer that my friend brought with him to our house, (as I don't drink alcohol) and about 2/3 cup of apple cider. I have enjoyed using both red and white wine in the past, as well as Doctor Pepper; or even coffee works great! This time around I also gave it 3 healthy infusion of our homemade maple syrup, which I tend to cook with quite often...with great results! As I write this I still haven't eaten the finished product but it smells fantastic...and I can't stop thinking about it!
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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.
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RECIPE SUBMITTED BY
lucy k.
Canada