Crock Pot Home Again Pot Roast |
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Prep Time: 10 Minutes Cook Time: 660 Minutes |
Ready In: 670 Minutes Servings: 8 |
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While getting my hair restored , cut and styled, I found this recipe in the 11/03 issue of Women's Day. I like the long cooking time, gives you all day to do other things - like getting your hair restored ! Ingredients:
2 teaspoons beef bouillon granules |
1/4 cup boiling water |
1 (14 1/2 ounce) can diced tomatoes |
1 cup dry red wine |
1 (1 7/8 ounce) box leek soup mix |
1 tablespoon worcestershire sauce |
4 garlic cloves, crushed |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
1 teaspoon dried rosemary |
4 lbs lean boneless chuck roast |
12 ounces carrots, sliced |
8 ounces parsnips, sliced |
3 tablespoons flour |
1/4 cup cold water |
Directions:
1. Add bouillon to water, stir to dissolve and pour into crock pot.
2. Add tomatoes, wine, soup mix, Worcestershire, garlic and herbs and mix to combine.
3. Add roast and turn to coat with mixture.
4. Add vegetables, cover and cook on Low 9-11 hours.
5. Remove roast and cover with foil.
6. Turn cooker up to High, whisk flour and water until smooth, add to the pot and stir to combine.
7. Cover and cook another 10 minutes or until thickened.
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