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Crock-Pot Pot Roast
Posted By Rex On December 17, 2011 @ 12:34 pm In All,beef,Recipes | 1 Comment
Dana and I have been really busy lately, so I thought it was time to use technology to our advantage. Yep, a slow cooker. I guess it is not on the cutting edge of technology, but it does allow us to be hands off and still end up with a great meal. This recipe is simple, requires little to no effort and creates a delicious pot roast. Set your crock-pot to low and let it go for 8 hours. It is that simple.
Crock-Pot Pot Roast
Place a heavy bottom pan on the stove over medium/high heat.
Thinly slice the garlic. Then using a paring knife, cut slits into the pot roast. Then insert the garlic slices into the slits. Season the roast with salt and pepper.
It is noted that this was a bottom round roast. The only reason I chose this cut was because it was on sale. This recipe will work with any roast that you can find on sale.
In a large crock pot add the baby carrots, pearl onions and new potatoes. I used a mixture to thin skinned potatoes that were of different varieties. Any thin skin potato will work fine.
Add the olive oil to the pan and then sear all of the sides of the beef. Roughly 2-3 minutes on each side to get a nice brown sear.
Remove the roast from the pan and place it into the crock-pot on top of the veggies. You may need to move the veggies around to get the roast to fit.
Season with the herbs and add the beef stock and red wine. (Make sure to pour yourself a glass too!)
Cover and turn the crock-pot to low. Set the timer for 8 hours.
After 8 hours, your meal is ready.
Remove the roast to a serving platter and then place the veggies around the roast.
Add the butter to the remaining juices. Once it melts serve with the remaining juices as your finishing sauce.
This roast was simple and delicious. Plus the veggies were the perfect side. No need for any extra cooking.
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