Saturday, May 25, 2013

Slow Cooker Pot Roast

This is also "semi-homemade" , but it does take some effort on the part of the cook.

1 onion, chopped
1 cup celery, sliced
2 cups baby carrots

3 lb. bottom round roast
steak seasoning
2 tbsp. garlic
2 tbsp. minced onion
2 tbsp. thyme
3 bay leaves

1 cup red wine(burgundy)
2 cups water
1 packet McCormick Au Jus

Trim fat off of bottom round and season well.  Refrigerate overnight.
Turn slow cooker onto "high".  Heat stockpot to medium high and add 1/4 cup canola oil. 
Sear roast on all sides and ends until brown.  Add vegetables, reduce heat and cook about 5 minutes, stirring often.  Add red wine, turn heat back to medium high, bring to boil, then add seasonings.
Let boil 5 minutes, mix au jus and water separately, then add to pot.  Return to boil.  Using tongs, place beef in slow cooker then add liquid.  Cook on high for 2 hours, then turn down to low and cook an additional 2-3 hours until tender.

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