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Red Wine & Rosemary Pot Roast
3-lb boneless pot roast
-tsp salt
-tsp pepper
2-tbsp vegetable oil
3-cloves garlic, minced
4-onions, quartered
1-cup beef stock
1-cup tomato juice
1-cup dry red wine
2-tsp crumbled dried rosemary
3-tbsp all-purpose flour
2-tbsp chopped fresh parsley

Red Wine and Rosemary Pot Roast

Sprinkle beef with salt & pepper
In a large Dutch oven, heat oil medium-high heat
Brown meat all over and transfer to plate
Drain fat from pot
Fry garlic and onions over medium heat stirring occasionally until soft, about 4 minutes
Add stock, tomato juice, wine and rosemary, stirring and scraping up brown bits from bottom
Pour into slow cooker
Add beef to slow cooker
Cover and cook on low for 10 hours until meat is tender
Transfer meat to cutting board and tent with foil; let stand 10 minutes
Thinly slice the beef across the grain and arrange on a platter
Cover and keep warm
Meanwhile, whisk flour with -cup water
Whisk into slow cooker
Cover and cook on high for 15 minutes or until thickened
Stir in parsley
Serve with beef 

Makes 8 servings