“I found this recipe on Razzle Dazzle Recipes and wanted to put in my cookbook here.”
READY IN:
4hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper. Lightly coat a heavy skillet with the cooking spray and place over medium high heat. Add roast and sear until well brown on all sides, about 8 minutes total cooking time.
  2. In a 4 quart or larger crock pot, combine carrots, celery, onions and garlic. Place browned roast on top of vegetables.
  3. In a large mixing cup combine wine (or beef broth), tomato paste, Dijon mustard, thyme and bay leaves. Pour over meat and vegetables in crock pot.
  4. Cover and cook until roast is very tender when pierced with fork, about 8-9 hrs on low or 4-5 hrs on high. When roast is done, transfer to a heated serving platter.
  5. If cooking on low, turn the crock pot up to high. Skim any fat from the surface of the sauce. Pour the blended cornstarch mixture into the crock pot and cookm stirring often, until sauce is bubbling, about 10-15 minute Using a slotted spoon remove vegetables from the sauce and arrange around the roast. Transfer sauce to gravy boat to serve alongside the roast.

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