I tried this recipe the last time I made pot roast. I prefer a bone-in roast, as I think it is more flavorful. To the soup mix in a measuring cup I add 1/4c red wine and 3/4c water. I cut slits in the roast and insert slivers of fresh garlic, then sprinkle season salt, fresh ground black pepper, Itallian seasoning, and a light dusting of flour on one side and brown that side of the roast in a dutch oven with about 1T oil, while seasoning and flouring the top side before flipping over and browning the other side, then transfer it to the crock pot, pour the soup mixture over it and sprinkle with 1 chopped onion and 1 thinly sliced carrot and thinly sliced celery stalk. About an hour before roast is done I add baby carrots amd baby potatoes (no need to peel) from the bag and half a bag of frozen pearl onions, turn the heat from low to high and cook for an hour more or until vegetables and meat are tender, then remove meat and vegetables and arrange on a platter. The flour and juices left in the pot create a nice light gravy that can be served alongside to pour over meat and vegetables.
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I tried this recipe the last time I made pot roast. I prefer a bone-in roast, as I think it is...