Awesome Slow Cooker Pot Roast
I've made this a few times and I think I've just about perfected it (for me anyway)- just thought I'd share what I do: I flour a 5lb chuck roast (with the twine on) in a mix of season-all, pepper and flour and brown it all over.
Then I plop it in the slow cooker. I deglaze the pan with a splash of zinfandel (any bold red wine will do - zinfandel or cabernet), scraping up all the brownings, then add another cup of the wine, mix in the package of dry onion soup mix, throw in a can of beef broth and a can of cream of mushroom soup, pour that over the roast. Add onions, potatoes and carrots all around and on top, and throw in a few sprigs of thyme, put the lid on and let it go all day.
When I get home I remove the roast and veggies, cut off the twine, throw away the thyme sprigs and cook the liquid with more of the flour blend until I get a rich gravy. I serve with buttermilk biscuits. SO SO SO FABULOUS!!!!!
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Aug. 31, 2006