CrockPot Pot Roast
Equipment
- Crockpot / Slow Cooker
Ingredients
- 4 carrots cut in half
- 4 stalks celery
- 1 red onion quartered
- 2 sprigs fresh rosemary
- 1 sprigs fresh thyme
- 1 garlic bulb
- 1 green onion
- 1 stick butter cut into 1” thick pieces
- 4 lbs beef roast
- 2 tbsp kosher salt
- 2 tbsp freshly ground black pepper
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine
- 1 lb gold potatoes (small Yukon) scrubbed, skins on, cut in half
Instructions
- Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of a 6-qt. CrockPot.
- Scatter butter over the vegetables.
- Salt and pepper the beef roast on both sides.
- Lay on top of vegetables.
- Mix broth, Worcestershire sauce and red wine together. Then pour mixture over ingredients in crock pot.
- Cook on low for 6 hours.
- Add potatoes to crock pot and cook on high an additional 2 hours.
- Carefully remove roast. It should be so tender it falls off the bone.
- Remove vegetables and keep all warm.
- Discard the sprigs of rosemary, thyme, and garlic.
- Strain juice and make gravy, if desired.
- Make a rough and mix into the boiling broth, stir until thickened.
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