Sunday Pot Roast in the Crock Pot
Tender bottom round roast in a flavorful gravy.
Ingredients
- salt and pepper
- 1 tablespoon olive oil
- 2 to 3 lb boneless beef roast fat trimmed (I used bottom round)
- 4 cloves garlic
- ¾ cup red wine
- 1 teaspoon onion powder
- 16 oz. carrots peeled and cut into 2 inch pieces
- 2 lbs red potatoes cut in half & then each half quartered
- 1 spring fresh rosemary leaves removed from the stem & chopped (or ½ t dried)
- 1 to 2 teaspoon corn starch if desired to thicken gravy
Instructions
- Season with salt & pepper the roast on all sides. Make 4 slits in the roast and stuff the garlic inside.
- In a large skillet heat the olive oil over medium-high heat.Add the meat to the skillet & cook until brown on all sides then place into the crockpot.
- Deglaze the pan used to brown the meat with the red wine and add the onion powder.
- Surround the beef with carrots and potatoes. Sprinkle with the rosemary and pour the wine mixture on top of everything. Cook on high for 6 hours or low for 8 to 10 hours.
- Potatoes can be removed and set aside when they are cooked through.
- In the last hour of cooking mix the cornstarch with 2 tablespoons of water. Add it to the slow cooker to thicken the sauce and mix in well.
Notes
Note: You can remove some of the meat and vegetables so that the gravy mixes together. Then add back the meat and vegetables.