How to Make a Slow-Cooker Pot Roast
I don't know about y'all but my life is CRAZY busy! So when I get SICK of eating crappy fast food it's nice to have a way to make dinner with minimal effort. Especially when it's waiting for me....all finished....when I get home from work! This recipe is adapted from Paula Deen's recipe for a traditional pot roast. It's simple and delicious!
3 lb bottom round roast (can use a chuck roast if you want. It's cheaper:) )
salt, pepper and garlic powder, to taste
2 Tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, minced
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup red wine
1/4 cup water
2 Tablespoons Worcestershire sauce
1 Tablespoon beef bouillon granules
2 bay leaves
6 carrots, peeled and quartered
2 Tablespoons butter
1 1/2 cups reserved liquid from pot roast (after it's cooked)
1. First preheat a heavy bottomed skillet over medium-high heat. Add vegetable oil. While the pan is heating, season roast with salt pepper and garlic powder.
2. Sear meat on all sides. You're not trying to cook it, just brown the outside.
3. Add onion and garlic to pan and add more vegetable oil if needed. Saute the onion and garlic trying to soak up the flavor from the beef.
4. Place roast onions and carrots in a slow cooker.
5. Mix mushroom soup, Worcestershire, red wine, bay leaves, water, and beef bouillon together. Pour over the roast. Cook on low 6-8 hours.
6. Remove roast and carrots.
7. Strain out onions and carrots. I leave some of the onions in because I like them in my gravy but you don't have to if you like your smooth.
8. While roast is resting melt 2 tablespoons of butter in a medium sauce pan and add 1 tablespoon of flour. Season with salt and pepper to taste.
9. Whisk together and cook 1-2 minutes...you are making a roux which is a thickening agent.
10. Slowly pour in 1 1/2 cups of reserved liquid from the slow-cooker. Boil until sauce thickens into a gravy thickness. Pour over roast and enjoy!