Mouth watering pot roast!
Make the roast
1. Wash or peel carrots, cut ends off the carrots, cut in half.
2. Peel the potatoes. Cut potatoes into 2 inch slices.
3. Place carrots and potatoes in slow cooker.
4. Heat vegetable oil in a large skillet over medium heat until hot.
5. Season the roast with salt, pepper and garlic.
6. Sprinkle and pat flour all over the meat and shake off excess.
7. Sear pot roast on all sides for about 5 minutes. If it sticks it’s not done cooking.
8. Deglaze pan with one cup of wine and pour into the slow cooker.
9. Add 1 teaspoon of Better than Bouillon to pot
10. Add onion soup mix, Italian seasoning and Au Jus mixture to a bowl and mix.
11. Place the roast in slow cooker on top of the carrots and potatoes.
12. Add the burgundy wine. It should come about halfway up the side of the roast.
14. After 3 hours flip the roast over.
15. Cook 6 to 8 hours on low setting until meat is tender.
Make the gravy – 4 Cups
1. Remove the meat and pour the liquid into a container, straining out the vegetables.
2. Put the roast back on the slow cooker set to warm.
3. Add cold beef broth to make 4 cups of broth.
4. Let sit undisturbed for 5 minutes in the freezer.
5. Remove excess fat.
6. Put the vegetables in food processor and puree. Set aside.
7. In the hot skillet, melt 8 tablespoons of the fat until hot.
8. Whisk in the 8 tablespoons of flour and cook for 3 to 4 minutes until light brown.
9. Add 2 teaspoons of salt.
10. Slowly add the 4 cups of broth from the slow cooker whisking constantly.
11. Add the pureed vegetables.
12. Keep on medium low heat whisking until the gravy thickens.
Note:
To make a roux gravy, the basic formula is 2 tablespoons fat, 2 tablespoons flour, and 1 cup of liquid to equal 1 cup of gravy.
Unless the meat is highly seasoned use ½ teaspoon salt per cup of gravy.
Pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1041 | ||
Calories from Fat: 498 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 23.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 199.6mg | 61 % | |
Sodium 966.4mg | 33 % | |
Potassium 2335.2mg | 61 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 45.1g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1041
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