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Crock Pot Pot Roast

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Crock Pot Pot Roast
2008-07-25 Main Dish
3.9 54

Start this pot roast before you leave for work in the morning and let it cook on low all day. When you come home, dinner is a no-hassle event.

  • Servings: 5 or more


2-4 lb Pot Roast
3 Tables Spoons Cornstarch
1 pkg Onion Soup Mix
2 Tbsp Chopped Garlic, we love garlic but if you don't you can use a smaller amount
1 can Beef Broth + 2 Cubes of Beef Boulion & 1 Cup of Water
2½ cups Red Wine, i used a sweet one
1 Tbsp Coursly Ground Pepper
3 Tbsp Grey Poupon Country Mustard
1 Small Onion Sliced
Sliced Mushrooms, any amount you like
Baby Carrots, any amount you like
a Few Dashes of Oregano
Salt, to taste


Put all the ingredients (except the veggies) into the crock pot and whisk together. Turn on high. Score the meat with a sharp knife so you have little squares all over it and then rub some salt into it. Then place it in the crock pot on high for an hour then reduce to low for 4 hours. OR cook on low for 6 - 8 hours (while at work). Add the veggies an hour before serving.

Helpful Tips:

Make some baked potatoes, or a box of potatoes, a salad and fresh hot rolls and you'll have a no-fuss meal that tastes like you worked at it all day. This also goes well with herb/cheese beer bread.