| | | Best-Ever Slow Cooker Pot Roast This is my slow-cooker pot roast demonstration recipe! This always gets eaten before I can bring it home! Ingredients 3-4 lb. round, chuck or boneless pot roast
2 Tbsp. vegetable oil
½ cup good red wine
1 clove garlic, minced
1 medium onion, coarsely chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. Ketchup
1 Tbsp. Better Than Bouillon beef bouillon base
1 tsp. salt
1 tsp. coarse ground black pepper
1 tsp. celery salt
1 cup hot water
½ lb. Baby carrots
10 small red potatoes
1 lb. Whole medium mushrooms
2 stalks celery with leaves, cut into 1" pieces
1 Tbsp. cornstarch or potato starch
¼ cup cold water Directions - Heat oil in a large heavy skillet over medium-low heat. Using long tongs, carefully brown roast; about 1 minute on each side and end. Remove roast and set inside your 7 Qt. Slow cooker.
- Add wine to the skillet and scrape bottom with spatula. Add onion and garlic, simmer 1 minute. Add next the next 7 ingredients; stir. Pour mixture over roast. Cover and cook in the slow cooker on low for 5-6 hours or on high for 3-4 hours. Arrange the vegetables around the roast and slow cook another 2 ½ hours on low.
- Remove roast and vegetables to a large platter; cover with foil to keep warm.
Note For Gravy: Transfer the liquid to a saucepan and bring to a boil. In a small bowl or cup mix cornstarch and water together, pour into bubbling liquid. Stir until gravy thickens; pour over roast and vegetables. |
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