Tuesday, July 30, 2013

Crock Pot Roast

  • 8 medium carrots, cut up
  • 1-2 stalks celery cut up 
  • 2 medium onions, cut up as you prefer
  • salt and ground pepper and Italian seasoning.
  • 1 beef chuck roast (3 pounds), trim off any excess fat
  • 1/2 cup of red wine
  • 1 large bay leaf
  • 2 tablespoons of olive oil
  • 4 cut up cloves of garlic
In a heavy pan, place about 2 T of olive oil. Heat the oil enough to sear the meat when added. Salt and pepper the clean roast and coat with the seasoning and then brown it all over in the pan. A browned roast makes better gravy. Once it is completely browned, remove it to a plate and add the onions and brown them as well. Place vegetables, roast and wine in your crock pot and cook low for 8 to 10 hours or until the meat is very tender. Keep checking that liquid is sufficient for gravy. Serve with potatoes or rice and a green vegetable. You can thicken the gravy if you need to, but usually it will be fine as is.

You can cook your potatoes in the pot as well. Add them half way through.


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