This recipe has a nice blend of ingredients. We especially like the addition of V8 and the wine. Neil and I will make this for our guests next weekend.
Slow Cooker Super-Duper Pot Roast Recipe
2 1/2 - 3 pound beef chuck pot roast
1 Tbsp. cooking oil
1 1/2 cups V-8 juice
1 cup Burgundy wine
1/2 can beef broth (7 ounces)
sprinkling of coarse salt
1 tsp. each of basil, thyme & parsley
1/2 tsp. each of salt & pepper
1 tsp. sugar
1 clove garlic (minced)
3 carrots, chopped into 1/2" pieces
1 large onion, minced
In a skillet brown roast on all sides in hot oil.
Place carrots into the crock pot, put the browned roast on top of the carrots and sprinkle coarse salt on the roast.
In a bowl, combine the rest of the ingredients and pour over the roast.
Cover and cook on low for 10 - 12 hours; turn up to high for 1/2 hour while thickening the gravy with Wondra flour.
Serve with mashed potatoes.
This is my own original recipe, fine tuned after many experiments.
Everyone who has tasted it loves it, to the extent that friends and relatives ask me to make it when they come to visit.
Judy K. (United States)