Crock Pot Pot Roast

"Perfect served with a salad, baked potatoes, and a green vegetable. Very tender meat."
 
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Ready In:
5hrs 40mins
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Chop the onion and the garlic.
  • Put the onions and garlic in the crock pot and set the roast on the top.
  • Sprinkle with the salt, pepper, rosemary and thyme.
  • Pour in the wine.
  • Cover and cook on the High setting until the meat is very tender about 5 hours.
  • Remove the roast to a serving plate.
  • Measure 2 cups of the cooking liquid into a saucepan.
  • Stir together the flour and water and stir it into the cooking liquid.
  • Bring to a boil, stirring, reduce the heat and simmer 10 minutes.
  • Slice the roast and serve with the gravy.

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Reviews

  1. What a wonderful rescipe!
     
  2. The pot roast was delicious! My fiance loved it. The meat is very juicy and very tasty. Note: Add the vegetables at the end (30 minutes before it ends). Crock pot time: [HIGH] 4:15:00 to about 4:30:00
     
  3. None of the other reviewers mentioned the salt, so maybe it's just me.... I made this recipe for dinner yesterday, and the aroma in the house was AMAZING! However, when I saw "2 tablespoons of salt," I thought, "Surely not!" I cut the salt by 50%, and it was still almost too salty for my husband and I to eat. Thus, I assumed there was a typo, and the recipe should call for 2 TEASPOONS of salt. I will make this change on my recipe. I believe I also will add water or beef broth next time (as Chef #430361 did) to provide more juices for the gravy. In spite of the salt issue, my husband and I liked the flavor of the roast very much. We'll be making this roast again!
     
  4. Loved this pot roast! Very easy to make, very tender when done. Really liked the flavor the red wine gave to this. Even my finicky daughter went back for a second helping! I made a 2# roast and cooked it on low for 7 hours (it was probably done at 6 hours, but it didn't hurt it any). Made it with wide egg noodles instead of potatoes. Great gravy!
     
  5. Fabulous - full of flavor and not dry at all. Added 1/2 can of beef broth at beginning. Plenty of liquid for gravy. Love not putting vegetables in with roast. Left roast in crock pot with seasonings for about 5 hours before starting to cook. Great recipe!!
     
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Tweaks

  1. Loved this pot roast! Very easy to make, very tender when done. Really liked the flavor the red wine gave to this. Even my finicky daughter went back for a second helping! I made a 2# roast and cooked it on low for 7 hours (it was probably done at 6 hours, but it didn't hurt it any). Made it with wide egg noodles instead of potatoes. Great gravy!
     
  2. I subbed a 1.7 kilo (around 3.5 lb) lamb leg (bone in) for the rump roast and only used 2 teaspoons of salt. It was brilliant - an easy 5 star dish!!!! If you do substitute lamb for the rump roast, you might want to add some extra seasoning to the gravy - stock cubes, soy sauce, tomato sauce, paprika -whatever is to your taste, otherwise it may taste a little bland.
     
  3. I didn't expect this to be so good, since I had a buffalo roast and didn't have red wine. However, it was so incredibly good. I served it w/leftover rice and Green Beans and Garlic#38029. I ate so much that when my dh pulled out the oreos afterwards, I only had room for 1! Amazing! By the way, I subbed beef broth w/a little red wine vinegar for the wine. It was my first rib roast and I am SO proud of myself (and grateful to 'zaar!). Thanks, BeckyF!
     

RECIPE SUBMITTED BY

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
 
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