Pot Roast with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Crock pot recipe Ingredients:
2 3/4 lb chuck roast |
2 cups red wine |
5 red potatoes |
1 lb carrots |
1 large onion |
1 tbsp minced garlic |
1 tsp sea salt |
1 tsp black pepper |
1 tsp fennel seeds |
3 tbsp olive oil |
Directions:
1. Rub the roast with salt, pepper, fennel seeds, and garlic.
2. In a heavy skillet, heat olive oil over medium heat. Brown the roast on all sides (about 10-15 minutes total).
3. Wash potatoes and cut into quarters. Peel carrots and cut into quarters (or use baby carrots). Chop onion into large wedges.
4. Put half the vegetables in the crock pot.
5. Put the browned roast on top of the vegetables.
6. Pour 1 cup red wine into the skillet. Scrape skillet with a spoon to remove all the browned bits. Simmer for about 5 minutes.
7. Mix 2 tbsp flour and 1 cup cold water in a small bowl, pour into crock pot.
8. Add the rest of the vegetables and the other cup of wine to the crock pot.
9. Pour the liquid from the skillet into the crock pot.
10. Cover and cook on low for about 8 hours.
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