Community Pick
Pot Roast in a Crock Pot
"Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)"
photo by -Sylvie-
- Ready In:
- 10hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (3 lb) pot roast
- 1 1⁄2 lbs baby potatoes
- 2 onions, cut into wedges
- 2 carrots, cut into 1 inch slices
- 1 lb frozen peas (or just grab a bag of mixed veg)
- 1 cup beef stock
- 1 cup dry red wine
- salt and pepper
- 1 teaspoon mixed french herbs
directions
- Place 1/2 of the vegetables in the crock pot.
- Place the meat on top of the vegetables.
- Add the other half of the vegetables on top of the meat.
- Add the beef stock and the wine.
- Add the salt and pepper and herbs.
- Cook on low for 8-10 hours.
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Reviews
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I'm a steelworker. I took some of this meal to work the next day for lunch. Reheated it in the microwave while telling the guys about what a fantastic receipe i had found. Was so proud to out cook my wife. Left the plate on the indoor style picknic table and went to get a coke. You guessed it,,,,,when I got back there were 4 guys with little plastic forks in their hand and a TUNA SANDWICH they had to buy from the machine for me, to replace my lunch. Soooooo,,,,guess 5 steelworkers vote for this one. -
Absolutely FABULOUS!!!! I used a mixture of herbs, since I didn't have the Herbs de Provence--I put a pinch of thyme, rosemary, summer savory, marjoram, sage, and basil-followed the rest of the recipe as directed-I did mess it up by adding too much salt, but Di came to my rescue and had me add some extra potatoes; it worked like a charm, absorbing the excess salt, so the final dish was perfectly seasoned! The sauce was served over white rice and it was delicious-thank you, Diana, for this wonderful recipe, and for helping me out with the "oops, I over-salted!" crisis!! Will be making this many, many times !!!! TERESA
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I make a variation of this with mushroom soup, dry onion soup mix and water instead of just the beef broth. It has a great taste. -
To: Diana Neal Wow! What a neat way to cook up a pot roast. It came out so tender and tasty. I cut up a couple of Idaho White's and added a bag of mixed veggies, and sprinkled onion salt, garlic salt, seasoned salt, black pepper, and a teaspoon of French Onion Soup powder. Didn't hurt it a bit! The juice made fantastic gravy. We enjoyed a lot! Thanks much for sharing. Laudee C. (Colorado)
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This is easy to make. I feel the wine adds a nice flavor to everything. I only had red cooking wine on hand. I also added some bay leaves.
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Tweaks
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Delicious and simple! Took 20 minutes of prep time -- browning the chuck roast and cleaning and chopping veggies -- and 3 1/2 hours cooking -- the first on high and the rest on low. Used water instead of broth and replaced peas with fresh green beans. Everything was cooked to perfect doneness. Nothing was mushy or discolored. Will cook again! And again! And again! -
I make a variation of this with mushroom soup, dry onion soup mix and water instead of just the beef broth. It has a great taste.
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This was very good, even with the substitutions that I made. I left out the peas (DH doesn't like them), and used some red wine vinegar in place of the red wine, and added a couple of bay leaves. I also used a chuck roast--next time I will use a shoulder roast. -M
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
