Prep 15 mins
Cook 10 hrs
Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)
- 1 (3 lb) pot roast
- 1 1⁄2 lbs baby potatoes
- 2 onions, cut into wedges
- 2 carrots, cut into 1 inch slices
- 1 lb frozen peas (or just grab a bag of mixed veg)
- 1 cup beef stock
- 1 cup dry red wine
- salt and pepper
- 1 teaspoon mixed french herbs
- Place 1/2 of the vegetables in the crock pot.
- Place the meat on top of the vegetables.
- Add the other half of the vegetables on top of the meat.
- Add the beef stock and the wine.
- Add the salt and pepper and herbs.
- Cook on low for 8-10 hours.
I'm a steelworker. I took some of this meal to work the next day for lunch. Reheated it in the microwave while telling the guys about what a fantastic receipe i had found. Was so proud to out cook my wife. Left the plate on the indoor style picknic table and went to get a coke. You guessed it,,,,,when I got back there were 4 guys with little plastic forks in their hand and a TUNA SANDWICH they had to buy from the machine for me, to replace my lunch. Soooooo,,,,guess 5 steelworkers vote for this one.
Absolutely FABULOUS!!!! I used a mixture of herbs, since I didn't have the Herbs de Provence--I put a pinch of thyme, rosemary, summer savory, marjoram, sage, and basil-followed the rest of the recipe as directed-I did mess it up by adding too much salt, but Di came to my rescue and had me add some extra potatoes; it worked like a charm, absorbing the excess salt, so the final dish was perfectly seasoned! The sauce was served over white rice and it was delicious-thank you, Diana, for this wonderful recipe, and for helping me out with the "oops, I over-salted!" crisis!! Will be making this many, many times !!!! TERESA
I make a variation of this with mushroom soup, dry onion soup mix and water instead of just the beef broth. It has a great taste.