wesfrye53
Bronze Member
- Joined
- Apr 11, 2007
- Messages
- 2,490
- Reaction score
- 6
- Golden Thread
- 0
- Location
- Springfield, TN
- Detector(s) used
- Bounty Hunter 202
- #1
Thread Owner
Here's a recipe I tried this weekend that's rather easy and is a bit of a twist to the traditonal Pot Roast.
Servings: 6
Preparation Time: 20 minutes
Start to finish: 9 hours
Notes: - I usually preheat my crockpot so it has warmed when I add the ingredients.
- The sauce can be thickened with flour or corn starch to make a gravy.
Serving Ideas: Serve with potatoes, rice, or noodles.
Categories: American, Beef, Crock Pot, Main Dishes
Source: Adapted from a recipe in "Prevention Guide - Slow Cooker"
2 1/2 Pounds Beef Roast, bottom round or rump
2 Tablespoons Olive oil
2 Cups Beef broth
2 Cups Ketchup
1/2 Cup Apple cider vinegar
2 Medium Onion, Chopped
2 Cloves Garlic, Minced
6 Tablespoons Brown sugar
5 Carrot, Chopped
5 Ribs Celery, Chopped
2 Tablespoons Spices
1/4 Cup Burgandy wine
1. Rub roast with spices ( I used Mrs. Dash).
2. Heat a large skillet and add olive oil, brown all sides of roast to a nice brown color.
3. In the crock pot, combine the broth, ketchup, vinegar, onions, garlic, and sugar; add roast, carrots, and celery.
4. Deglaze skillet with wine and add this mixture to the crock pot.
5. Cover and cook on low 8 hours or until meat is tender.
6. Slice roast and serve with vegetables and the sauce from the cooker.
Servings: 6
Preparation Time: 20 minutes
Start to finish: 9 hours
Notes: - I usually preheat my crockpot so it has warmed when I add the ingredients.
- The sauce can be thickened with flour or corn starch to make a gravy.
Serving Ideas: Serve with potatoes, rice, or noodles.
Categories: American, Beef, Crock Pot, Main Dishes
Source: Adapted from a recipe in "Prevention Guide - Slow Cooker"
2 1/2 Pounds Beef Roast, bottom round or rump
2 Tablespoons Olive oil
2 Cups Beef broth
2 Cups Ketchup
1/2 Cup Apple cider vinegar
2 Medium Onion, Chopped
2 Cloves Garlic, Minced
6 Tablespoons Brown sugar
5 Carrot, Chopped
5 Ribs Celery, Chopped
2 Tablespoons Spices
1/4 Cup Burgandy wine
1. Rub roast with spices ( I used Mrs. Dash).
2. Heat a large skillet and add olive oil, brown all sides of roast to a nice brown color.
3. In the crock pot, combine the broth, ketchup, vinegar, onions, garlic, and sugar; add roast, carrots, and celery.
4. Deglaze skillet with wine and add this mixture to the crock pot.
5. Cover and cook on low 8 hours or until meat is tender.
6. Slice roast and serve with vegetables and the sauce from the cooker.
