Pot Roast

Crockpot Pot Roast

• Ready In: 9 hrs 20 mins
• Serves: 6-8
• Yields: 1 roast

Ingredients

• 3 -4  lbs  chuck roast or 3 -4  lbs bottom round steaks or 3 -4  lbs rump roast
• 1  ounce  onion gravy mix
• 1  ounce  onion soup mix
• 1 (10 1/2ounce) can  cream of mushroom soup
• 32  ounces  beef stock
• 1  medium yellow onion, quartered
• 10 -12  baby carrots
• 4  stalks celery, cut in large pieces
• 2  garlic cloves, chopped
• 1  shallot, sliced thin
• 5  yukon gold potatoes, quartered
• 1 1⁄2 cups  cabernet savignon wine
• 3  sprigs fresh thyme
• 2  tablespoons olive oil, to sear roast

Directions

1. Salt and pepper roast.
2. Remove tie and sear roast in pan in olive oil.
3. Chop veggies in bite size pieces, mince garlic cloves.
4. Place roast in empty crockpot.
5. Combine creamed soup, onion soup and gravy mix with beef stock in bowl.
6. Pour soup mixture over roast. Add veggies, garlic and wine. Place thyme sprigs on top.
7. Cook above on high for 2 hours. Continue to cook for 6-8 hours on low.