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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 6 |
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Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!) Ingredients:
1 (3 lb) pot roast |
1 1/2 lbs baby potatoes |
2 onions, cut into wedges |
2 carrots, cut into 1 inch slices |
1 lb frozen peas (or just grab a bag of mixed veg) |
1 cup beef stock |
1 cup dry red wine |
salt and pepper |
1 teaspoon mixed french herbs |
Directions:
1. Place 1/2 of the vegetables in the crock pot.
2. Place the meat on top of the vegetables.
3. Add the other half of the vegetables on top of the meat.
4. Add the beef stock and the wine.
5. Add the salt and pepper and herbs.
6. Cook on low for 8-10 hours.
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