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Best Pot Roast Ever

by on November 23, 2009 in Beef, Main Courses November 23, 2009 BeefMain Courses
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Slow cooker pot roast with no powdered mixes! Less sodium but all the flavor!

Ingredients

  • 4 whole Sliced Carrots
  • ½ cups Diced Onion
  • 4 cloves Garlic
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Marjoram
  • 1 Tablespoon Olive Oil
  • 2-½ pounds Beef Chuck Roast
  • 1-½ teaspoon Salt
  • 1 Tablespoon Black Pepper
  • ½ cups Red Wine
  • ½ cups Low Sodium Vegetable Broth

Preparation

Place diced veggies and garlic in the slow cooker. Add dried herbs, and stir to combine.

Salt and pepper roast on all sides. Heat a skillet on medium-high heat and add olive oil. When oil is hot, add the roast.

Brown roast on all sides, then add to the slow cooker on top of the veggies.

Pour wine and broth over roast. Cook on high for 3 1/2 to 4 hours, or 7-8 hours on low.

If possible, about halfway through cooking time, turn the roast over.

3 Comments

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myshoe on 3.26.2010

i just made this tonight, but substituted dark beer for the wine. i also added a can of diced petite tomatoes, which gave it a lot more broth. it is amazing though! looking forward to beef pot pie with the leftovers

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JillyBean on 2.18.2010

Delicious!! I made this recipe for Valentine’s Day 2010. I did make some slight modifications…I used beef stock instead of vegetable & I used closer to 3/4 cup of dry red wine. It was more of a combination of PW “the year of the pot roast” & myshoe’s recipe with a tad of my own flare. I will definitely make this again. My hubby gave it the dinner of the year award!! Thank you!

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Delight on 1.18.2010

I made this last week and my dinner guests raved! I did substitute white wine for the red (I had a bad experience with a beef dish turning purple once and have been scarred ever since). Assembly was easy and the taste was divine. Thanks, myshoe!

2 Reviews

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Allison on 4.10.2012

I second JillyBean’s comments – the beef stock and 3/4 cup of wine made for a unique gravy. Mine came out a little bland, but nothing that a little salt won’t fix.

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JillyBean on 5.29.2010

Delicious!! I made this recipe for Valentine’s Day 2010. I did make some slight modifications…I used beef stock instead of vegetable & I used closer to 3/4 cup of dry red wine. It was more of a combination of PW “the year of the pot roast” & myshoe’s recipe with a tad of my own flare. I will definitely make this again. My hubby gave it the dinner of the year award!! Thank you!

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