Home-Style Pot Roast

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By Diana Rattray

Pot Roast Recipe

An easy and delicious crock pot pot roast from Helen D. made with a little red wine, vegetables, garlic, and seasonings. The gravy for this pot roast is thickened after the roast is cooked and liquids are reduced.

Cook Time: 9 hours

Total Time: 9 hours

Ingredients:

• 1/2 cup chopped turnip or rutabaga
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 1 lean beef chuck or top round pot roast, about 3 to
• 4 pounds, cut in 2 pieces if necessary to fit
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry red wine or beef broth
• 2 tablespoons fresh minced parsley
• 1/4 cup cold water
• 3 tablespoons all-purpose flour

Preparation:

In slow cooker combine the chopped turnip, onion, carrot, celery, and garlic. Trim the beef roast. Heat vegetable oil in a large skillet over medium heat; brown roast on all sides. Place meat on the vegetables. Sprinkle roast with salt and pepper; pour the 1/2 cup wine or beef broth over roast. Cover and cook on LOW for 8 to 10 hours. Remove the pot roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid. If necessary, add water to make 2 cups. Put the reserved liquid in freezer for a few minutes, so fat will quickly rise to top. Spoon the vegetables around roast and sprinkle with parsley. Cover meat with foil to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into a saucepan. Blend the 1/4 cup cold water slowly into flour, stirring until smooth; stir into cooking liquid. Cook over medium-low heat, stirring until thicken and bubbly. Serve gravy with pot roast and vegetables.
Serves 6 to 8.
This pot roast recipe was shared by Helen D.