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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pot Roast - Slow Cooker Recipe

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This recipe for Pot Roast - Slow Cooker is from for the LOVE OF COOKING!, 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:  
1 T. olive oil
1 (3-4 pound) boneless chuck, arm, or eye round roast
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lg. onion, quartered or sliced
1 T. chopped garlic
1 (14 oz.) can fat-free, less-sodium beef broth
½ c. red wine (optional)
1 envelope onion soup mix
2 bay leaves
2 pounds Yukon gold or red potatoes, peeled quartered (optional)
3 large carrots, peeled and cut diagonally in to 1-inch pieces (optional)
Directions:
Directions:
Line slow cooker with cooking bag. Place onions on bottom of bag. Place potatoes & carrots (if using) on top of onions.
Rub roast with olive oil, sprinkle with salt and pepper. Add roast to slow cooker on top of potatoes.
Heat beef broth (and wine if using) in microwave until simmering, add garlic and soup mix and stir til dissolved. Pour liquid over beef in slow cooker. Drop bay leaves on top. Cook on low 6 to 8 hours or until meat is very tender.
Serve roast with potatoes and cooking liquid, or remove roast and vegetables to a platter and thicken liquid with
2 T. flour to make a brown gravy.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can choose to leave out the potatoes and carrots and serve with mashed potatoes and a green vegetable on the side.

 

 

 

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