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Crockpot Pot Roast

26 Jan

Crockpot Pot Roast

8 Servings

Crockpot Pot Roast

Ingredients:

  • 3 pound boneless beef chuck roast
  • 2 Tbsp. butter
  • 3 Tbsp. all-purpose flour, divided
  • 1 (16oz) bag baby carrots
  • 10 medium red potatoes, quartered
  • 1 bay leaf
  • 1 (14.5oz) can beef broth
  • 1/2 cup red wine
  • salt and pepper, to taste

Directions

  1. Dust roast with 1 Tbsp. flour and liberally season with salt and pepper.
  2. Sear roast over medium-high heat until a brown crust forms on all sides.
  3. Place vegetables in the bottom of a slow cooker.  Add bay leaf.
  4. Place roast on top of vegetables.
  5. Pour beef broth and red wine over roast and veggies.
  6. Cook on low heat for 8-10 hours.
  7. Transfer meat and veggies from Crockpot to a serving plate.
  8. Melt butter and 2 Tbsp. flour stirring constantly for 2-3 minutes over medium heat.
  9. Slowly whisk in 2 cups drippings from Crockpot and simmer until thickened and coats the back of a wooden spoon.  Season to taste with salt and pepper.  

Crockpot Pot Roast Label

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2 Comments

Posted by on January 26, 2013 in Crockpot, Entrees, Uncategorized

 

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2 responses to “Crockpot Pot Roast

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