Crock Pot Pot Roast
Round roast is best cooked slow and long, so it's the perfect use for your crock pot.
- Ready In:
- 8hrs 20mins
- 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
- 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.
MY PRIVATE NOTES
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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!
This was delicious on this cold, snowy day in CT. Reminded me of beef stew with the perfectly cooked potatoes, carrots and celery. They melted in your mouth. The beef was flavorful and tender. The gravy was yummy. Great job on this recipe and would recommend it as is or add your own personal touch, as I did. I omitted 1 cup of beef broth, fresh mushrooms and red wine, and added 1 can cream of mushroom soup. Do the gravy as suggested in crock pot. It was great!
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.