Crock Pot Pot Roast

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.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 - 4 lb pot roast  
• 3 tables spoons cornstarch  
• 1 package of onion soup mix  
• 2 tablespoons 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 and 1 cup of water  
• 2 1/2 cups red wine (I used a sweet one)  
• 1 tablespoon coursly ground pepper  
• 3 tablespoons 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

Method

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.

Notes: 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.

Number of servings: 5 or more

Submitted By: herb.an.culture
View all recipes by this user