Thursday, July 23, 2009
Slow Cooker Pot Roast
My oldest daughter had hers with her homemade french bread rolls
I had this big chuck of beef chuck roast and didn't know what to do with it so I saw this recipe online at All Recipes and decided to tweak it to my own tastes. It was pretty good..my husband doesn't like roast or stew or anything of the sorts so I was eating this for the last 3 days and each day I ate it was better and better!
4 pounds chuck roast
5 cloves garlic, pressed
salt and pepper to taste
1 packet dry onion soup mix
1 can beef broth
1 bag of baby carrots
1 onion, chopped
4 red potatoes chopped into quarters
1/2 cup red wine
1 package button mushrooms
1 tablespoon flour to coat the meat
1 tablespoon Maggi (this can be found in most local grocers...my grandmother would put it in just about everything)
Take the chuck roast and sprinkle with flour, salt, and pepper. Brown on all sides in a large skillet over high heat.
Place meat, beef broth, soup mix, and red wine in slow cooker. Let sit overnight in fridge. In the morning plug it in and let cook in the slow cooker on low all day. Three hours before serving, add rest of ingredients and turn up to high. Serve. This method worked for me because the night before I had chopped up and cleaned all my veggies and since my oldest daughter was at home with my dad I had her take the bowl of prechopped veggies and put them into the slow cooker so by the time I got home they were cooked perfectly. If you put the veggies in all day they get too soft and mushy.
*** A special note of thanks to Monica from Lick the Bowl Good who has given me some photography tips and I used outside lighting for this one and what a big difference eh? Thanks, Monica! ****