Crocked Spiced Up Pot Roast
"So good on these snowy nights. Serve with potatoes or noodles"
- Ready In:
- 10hrs 10mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 3 -4 lbs pot roast
- 1 package brown gravy mix
- 1⁄4 cup Heinz 57 steak sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1⁄2 cup water
- 1⁄2 cup red wine
- salt and pepper
directions
- Sprinkle meat with salt and pepper.
- Place in slow cooker.
- Combine remaining ingredients.
- pour over pot roast.
- cover; cook on low 8-10 hours-- enjoy.
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Reviews
-
This was really very very good. We all loved it and are adding this to our regular rotation. Thank you so much for a great recipe! -
This was so delicious! The gravy was so tasty and was the perfect flavor for the roast. I used a 3 pound chuck roast,seasoned it with Emeril's Essence and pepper (didn't use salt) and browned it in some olive oil before putting it in the crock pot. I added minced garlic instead of the powder and added some sliced shallots and a pinch of sugar. I removed the meat when it was done (so tender!) and I thickened the gravy a bit by combining a tablespoon of cornstarch with a little cold water and stirring it into the pot and letting it cook on low about 1/2 hour, stirring occasionally. The result was a rich, fabulous gravy ! I made buttermilk mashed potatoes, Dijon-glazed carrots and sourdough rolls to go with the roast.I agree with Audrey M. -this is a keeper! Thank you so much for sharing this,Denise! -
OH MY! This was absolutely fantastic. The roast was tender and the gravy was out of this world. I served this with garlic mashed potatoes and lemon-garlic green beans. This really is a keeper. Thanks for posting.
Tweaks
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This was so delicious! The gravy was so tasty and was the perfect flavor for the roast. I used a 3 pound chuck roast,seasoned it with Emeril's Essence and pepper (didn't use salt) and browned it in some olive oil before putting it in the crock pot. I added minced garlic instead of the powder and added some sliced shallots and a pinch of sugar. I removed the meat when it was done (so tender!) and I thickened the gravy a bit by combining a tablespoon of cornstarch with a little cold water and stirring it into the pot and letting it cook on low about 1/2 hour, stirring occasionally. The result was a rich, fabulous gravy ! I made buttermilk mashed potatoes, Dijon-glazed carrots and sourdough rolls to go with the roast.I agree with Audrey M. -this is a keeper! Thank you so much for sharing this,Denise!
RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
