Merlot Pot Roast (Crock Pot)

Submitted by Mami J

"This pot roast is perfect served with creamy mashed potatoes.Adapted from Sunset magazine and submitted for ZWT 5 for the France/ Cajun region."

 

• Ready In: 5hrs 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 (3 -3 1/2 lb) tied fat-trimmed boned beef chuck roast
• black pepper
• 1 tablespoon butter or 1 tablespoon olive oil
• 3 carrots, peeled and cut into 1/2 in thick, 2 in long sticks
• 1 large onion, peeled and chopped
• 2⁄3 cup celery, chopped
• 3 garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon black peppercorns
• 1 dried bay leaf
• 1 cup merlot or 1 cup other red wine
• 1⁄3 cup tomato paste
• 1 1⁄2 tablespoons cornstarch
• 1 tablespoon fresh parsley, chopped

directions

1. Rinse beef and pat dry. Sprinkle generously with black pepper. Melt butter or heat olive oil in a large non-stick skillet over high heat. Add beef and brown on all sides, 6 to 8 minutes total.
2. Meanwhile, place the carrots, celery, onions, garlic, thyme peppercorns, and bay leaf in a 4 1/2 qt or larger crock pot. Mix to combine. Set beef and any juices over vegetables.
3. In a small bowl, mix tomato paste and wine. Pour over meat and vegetables.
4. Cover and cook until beef is very tender when pierced, 8-9 hours on low and 5-6 hours on high. If possible, turn meat over, halfway through cooking.
5. With 2 slotted spoons, transfer meat to a serving platter, keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl combine cornstarch with 1 1/2 tbs water, pour into cooker and stir often until sauce is thickened, 10 -15 minutes.
6. With slotted spoon, arrange vegetables evenly over meat in platter, pour sauce over meat and garnish with chopped parsley; serve hot.

Reviews

[JulieCHopp]

Not good. I followed the recipe exactly and came out with almost no liquid a a roast with no flavor. it was shredded and my sons put their favorite BBQ sauce on it so all was not lost.

 

[VA3212]

I made this exactly as directed minus the peppercorns. My family didn't like this at all. Although it produced a very tender roast, the roast itself had no flavor at all. And, the flavor of the sauce was overbearing with the taste of tomato. Sorry - I really wanted to like it!

 

[carol.k.elliott]

Thank you so much for posting this. I have used this recipe for years but recently lost it and am so grateful to find it here!!! (I don't recall the peppercorns in the original recipe so I haven't made it with them) This is always mouth-watering. I found that a shoulder roast is best. And I recommend always cooking it on low and making it a day in advance - the second day it is always more tender and delicious. I always get rave reviews and clean plates when I make this pot roast....

 

[Dreamgoddess]

Delicious! I followed the recipe exactly with the exception of adding in a few mushrooms that I needed to use up. The roast and veggies had a nice flavor that we really enjoyed. Made for the Dining Daredevils ZWT 5

 

[Elmotoo]

This was fabulous! I love my crock pot.... The only problem was the peppercorns....they should be crushed up some or left out as eating peppercorns is almost as bad as trying to pick them out. :< Made for ZWT5!