Pot Roast
photo by Heather N.
- Ready In:
- 9hrs 20mins
- Ingredients:
- 14
- Yields:
-
1 roast
- Serves:
- 6-8
ingredients
- 3 -4 3 -4 lbs bottom round steaks or 3 -4 lbs rump roast
- 1 ounce onion gravy mix
- 1 ounce onion soup mix
- 1 (10 1/2 ounce) 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
- Salt and pepper roast.
- Remove tie and sear roast in pan in olive oil.
- Chop veggies in bite size pieces, mince garlic cloves.
- Place roast in empty crockpot.
- Combine creamed soup, onion soup and gravy mix with beef stock in bowl.
- Pour soup mixture over roast. Add veggies, garlic and wine. Place thyme sprigs on top.
- Cook above on high for 2 hours. Continue to cook for 6-8 hours on low.
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RECIPE SUBMITTED BY
Heather N.
Frederick, Maryland
Don't forget to KISS the cook!! :D I love to experiment with food. I love bold flavors. I love to cook and find it especially pleasing when I have someone special to cook for. ?
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