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    You are in: Home / Recipes / Pot Roast in a Crock Pot Recipe
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    Pot Roast in a Crock Pot

    Pot Roast in a Crock Pot. Photo by -Sylvie-

    1/1 Photo of Pot Roast in a Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 15 mins

    15 mins

    10 hrs

    Dib's's Note:

    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!)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Place 1/2 of the vegetables in the crock pot.
    2. 2
      Place the meat on top of the vegetables.
    3. 3
      Add the other half of the vegetables on top of the meat.
    4. 4
      Add the beef stock and the wine.
    5. 5
      Add the salt and pepper and herbs.
    6. 6
      Cook on low for 8-10 hours.

    Ratings & Reviews:

    • on January 08, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2003

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2002

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Pot Roast in a Crock Pot

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 195.6
     
    Calories from Fat 5
    71%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 265.6 mg
    11%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 7.3 g
    29%
    Sugars 7.8 g
    31%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    pot roast

    mixed french herbs

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