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Elizabeth's Crock-Pot Pot Roast Recipe

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This recipe for Elizabeth's Crock-Pot Pot Roast is from The Edwards Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 stalks celery
2 large onions
1 lb carrots
2-3 lbs red potatoes
2-3 lb roasting beef ( Block Rump Roast), cut small
16 oz broth (canned)
2 packets Lipton onion soup mix
4 oz Red cooking wine
Black pepper
Fresh Parsley
Directions:
Directions:
Put broth and soup mix in a large Crock Pot and mix, Turn on high. Peel the carrots (but not the potatoes-- just wash them.) Cut up veggies and throw into the crock pot (we like them chunky-- not too small). Don't trim the beef. Just place it on top of the veggies and cover. Leave (on high) for six hours. In last hour, stir and add cooking wine and black pepper. When ready to serve, slice the meat in thin slices and place back in the pot to keep warm. Cut Fresh parsley on top just before serving. (*If you want to cook for a longer period of time, can cook on low for 10 hours.) This is a great 'comfort' food dinner when you have to be out all day and is great with a crusty bread. Also, I have made this with cubing the beef before cooking and it is good too.

 

 

 

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