Sunday Beef Pot Roast

Sunday Beef Pot Roast
Recipe type: Beef
I love this recipe and the red wine really makes it that much better.
  • 1 beef chuck pot roast (about 2½ lbs)
  • salt and pepper
  • 3 medium baking potatoes (about 1 lb), quartered and unpeeled
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1 medium onion, chopped
  • 2 bay leaves
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ½ cup red wine or beef stock
  1. Trim any excess fat from beef. Discard fat.
  2. Cut beef into serving-size pieces; season with salt and pepper to taste.
  3. Place beef in at least a 7 qt slow cooker.
  4. Arrange potatoes, carrots, celery, onion and bay leaves over the beef.
  5. Sprinkle rosemary and thyme over vegetables and pour wine over vegetables.
  6. Cover slow cooker and cook pot roast on low about 8 ½ to 9 hours or high for 4 hours or until beef is fork-tender.
  7. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves.
  8. Serve pot roast with juices from slow cooker or with gravy, if desired.


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