"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow-Cooker Pot Roast Recipe

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This recipe for Slow-Cooker Pot Roast, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
Chuck roast, 3 in. thick, about 3 1/2 to 4 lbs
4 medium potatoes, peeled and quartered
3 large carrots, peeled, cut into 2 in. chunks
1 large onion, peeled, and cut in 1/4 in. slices, pole to pole
1/4 cup red wine
3/4 cup water
1 pouch Lipton Savory Herb with Garlic soup mix
1 to 2 tsp dried thyme
Freshly ground pepper
2 tbsp cornstarch
1/4 cup cold water

Directions:
Directions:
Brown roast over medium heat until well crusted on both sides, about 15 minutes, grinding pepper onto both sides during cooking. Meanwhile, place vegetables in bottom of 6 quart slow cooker. Whisk together wine, 3/4 cup water, soup mix, and thyme. Place meat on top of vegetables, and pour soup mixture over.

Cover and cook 6 hours on high - don't lift the cover during cooking. Then turn to low for another hour. Remove meat and vegetables to a warmed platter and cover with foil.

Mix cornstarch and cold water and whisk in to pan juices. Cover and cook 10-15 minutes, stirring at least twice.

Pour gravy into serving bowl and serve with roast and vegetables. The meat will be so tender it's best pulled into chunks rather than sliced

Preparation Time:
Preparation Time:
Medium

 

 

 

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