Slow Cooker Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (5 to 6 Pound) Boneless beef chuck roast 4 Tsp vegetable Oil3 medium onions chopped1pound carrots peeled and cut into 1 inch pieces6 garlic cloves1 cup dry red wine1 (28 oz) can crushed tomatoes2 cups Chicken stock1 cup beef stock1 tbsp minced fresh thyme3 bay leaves1/2 tsp red pepper flakes1/4 cup minced fresh parsley1 tbsp tomato paste8 slices bacon (optional)
This has never fit in a slow cooker. We use the Dutch oven to cook it.
1.Brown the roast on all sides with 2 tsps oilthen put in slow cooker.
2. add 2 tsp oil to skillet and heat until shimmering add onions carrots and 1/4 salt. Cook until softened. Add garlic and cook for 15 secs. Add wine. Simmer untilo reduced by half
3. add tomatos, stock, thyme, paste, bacon and bay leaves. Cover and cook on low for 6-7 hours on high or 9-10 on low for very tender meat.
Serving Size: ATK says 8 but we always have more than that
Number of Servings: 12
Recipe submitted by SparkPeople user BELLOYA.
1.Brown the roast on all sides with 2 tsps oilthen put in slow cooker.
2. add 2 tsp oil to skillet and heat until shimmering add onions carrots and 1/4 salt. Cook until softened. Add garlic and cook for 15 secs. Add wine. Simmer untilo reduced by half
3. add tomatos, stock, thyme, paste, bacon and bay leaves. Cover and cook on low for 6-7 hours on high or 9-10 on low for very tender meat.
Serving Size: ATK says 8 but we always have more than that
Number of Servings: 12
Recipe submitted by SparkPeople user BELLOYA.
Nutritional Info Amount Per Serving
- Calories: 736.4
- Total Fat: 45.8 g
- Cholesterol: 136.8 mg
- Sodium: 455.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.8 g
- Protein: 65.8 g
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