10 November 2009

Italian Crock Pot Roast

3# beef roast
Salt and pepper

1 small bag baby carrots
5 potatoes, medium cubed (about 1")
1 large onion, sliced vertically in large wedges
1 can diced tomatoes, Italian style
1/2 can dry red wine
Package of Italian salad dressing mix
Italian seasoning


6 ounces red wine
2 tsp. flour

Buy any type of roast that suits your fancy, usually I buy whatever is on sale. Cheaper cuts of meats do especially well cooking low and slow so it won't matter. Trim the roast of any excess fat, some fat at this point is okay, just gristle and large amounts hanging on the meat need to be removed. Once the roast is prepped, heat a skillet over medium high heat. Drizzle a little bit of oil in the bottom of the pan, salt and pepper the roast. Sear all sides of the roast until a nice brown crust develops. The roast doesn't need to be cooked all the way, you are just trying to brown the outside.

Put potatoes in the bottom of a LARGE crock pot. Then layer carrots and onions. Nestle the seared roast in the vegetables, leaving the potatoes touching the bottom of crock pot. Vegetables should be touching the sides of the crock pot and the roast should be surrounded by vegetables. Pour can of tomatoes over the roast and vegetables. In tomato can, pour in wine, add Italian salad dressing mix and stir. Pour into crock pot. (At this point, it's also okay to add a little water or wine back to the can to make sure you get all the seasonings out).

Cook on high for 6-8 hours or low overnight. About halfway through, taste gravy and add Italian seasoning to taste. You may need to add more liquid depending on the size of your pot and how much liquid develops. I did not need to add any, but I certainly would not have complained with more gravy.

Thirty minutes before serving, pour wine into a coffee cup (that's how I estimated 6 ounces, clever, no?) and add flour. Whisk until no flour lumps are present. Add to crock pot and turn heat to high. Gravy will thicken and be ready to serve with roast and veggies.

Roast should fall apart when you are ready to eat. Serve in a bowl with some nice hearty multi-grain bread. It's a meal in a bowl!

**Forgive me for the lack of pictures. There wasn't really any time for pictures before it got eaten up. I would assume that roast really doesn't photograph that well. But I guess that just means I'll have to make it again to test that theory!

2 comments:

The Asker said...

I was wondering where you get canned wine from... ;]

Roxanna said...

This would be good with my grills this weekend. My relatives are coming over for lunch and I'm the one in charge in the kitchen. With my gas barbecue reviews and your recipe, I know I can make a delicious menu this weekend. I'm just glad that I had my gas barbecue sale, just in time!