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Monday, September 13, 2010

Crockpot Pot Roast

Good old fashioned pot roast with all of the trimmings really signifies down home cooking. Because this has meat and vegetables all in one, I usually serve this with a hearty salad and some warm crusty bread with butter. Perfect with a glass of red wine or apple cider.

1 3 to 4 pound beef roast

4 large potatoes, peeled and quartered

6 large carrots, peeled and cut into chunks

1 small onion, sliced

5 cloves of garlic, minced

1/2 cup beef broth

1/4 cup red wine (stout like Merlot)

1 tbsp. dried parsley

1/2 tsp. dried thyme

1/8 tsp. paprika

Salt and pepper to taste

1. Trim most of fat off roast. Season lightly with salt and pepper.

2. Place potatoes, carrots and onion in crockpot. Stir in garlic. Place roast on top.

3. Stir together broth, wine, parsley, thyme, paprika and salt and pepper. Pour over and around roast. Cover and cook on low heat for 8 hours until roast and veggies are tender. Remove meat and vegetables and thicken liquid with cornstarch if desired. Yield: 6 servings.

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