Crockpot Pot Roast
Crock-pot Pot Roast
4-5 lb. pot roast (I like bottom round)
½ cup flour plus more for dusting
olive oil
2 large celery stalks (cut in chunks_
1 or 2 large onions (cut in quarters)
4 -5 garlic cloves smashed
4 tbsp. tomato paste
1.5 cups red wine
3.5 cups beef broth
1.
Sprinkle 2 tsps salt all over roast
2.
Coat in flour and shake off excess
3.
Coat non-stick pan in olive oil and brown roast
on all sides (about 10 minutes total)
4.
Scatter diced celery and onion on bottom of
large crock-pot.
5.
Place browned roast on top of veggies
6.
In separate pan, combine tomato paste, garlic,
red wine and beef broth slowly adding ½ cup flour while bringing to a
simmer. Simmer and stir until gravy
thickens (5 minutes)
7.
Pour gravy mixture over roast and cover
crock-pot, cooking on low for 8 hours.
I like to roast carrots, potatoes and onion on a sheet pan
and serve as side to the pot roast.
(Besides, how are you going to fit the veggies into the crock-pot with
such a big roast!!)
10 large carrots, peeling and cut in half
3 large onions, quartered
1 -2 bags new potatoes or any potatoes you may have. (if large cut potatoes in quarters).
Pre-heat oven to 400 degrees.
Mix veggies with a coating of olive oil and salt.
Roast for 40 minutes, turning halfway through.
This is one of my go-to snowy day recipes. Absolutely yum-yum!!!
Kelly Britt
Administration
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