Crock Pot Pot Roast

Pot Roast made in the crock pot. An easy fall or winter meal that you can cook while your at work or on the weekend when you're out an about.


Ingredients:

• 1/2 onion chopped (sauteed in olive oil)
• 2-4lbs Chuck Roast, Shoulder Roast, etc
• 1/2 a 1lb bag of baby carrots
• 3-4 Red Potatoes Chopped into quarters (or smaller if desired)
• 1 Tbsp Corn Starch mixed with 1/2 cup cold water
• 2 Cups of Beef Broth 
• 2 Tbsp Worcestershire sauce
• 1/2 cup red wine (cooking or regular)
• 1/4 cup white wine
• Salt, pepper,and garlic powder for the roast (season as desired- coat both sides)

               Seasonings for Crock Pot

• 1 Tbsp rosemary
• 1 Tspn  Herbs de Provence
• 1 Tspn Salt
• 1 Tspn Ground Black Pepper
• 1 Tspn Garlic Salt
• 1 Tspn Onion Powder
• 1/2-1 Tspn Red Pepper Flakes (optional)
• 1/2-1 Tspn Cayenne Pepper (optional)

First things first, season both sides of your meat as desired with salt, pepper, and garlic. Then chop half of an onion.

In a skillet, saute chopped onions with olive oil until brown. Add onions to the crock pot. 

Now cook your meat on medium-high until you have browned each side (you do not want to fully cook the meat, just brown it).

While the meat is cooking, turn your crock pot on high and add your broth, worcestershire sauce, wines, and seasonings.

In a small bowl, combine the corn starch and cold water. Stir until smooth. Add this to the broth mixture in the crock pot. 

Add the carrots and potatoes, and once the meat is done, add that to the crock pot. 

Cover and let cook for 5-6 hours until tender (meat will fall apart). You will also be able to smell the delicious aroma in your house. 

You can either slice the meat or shred it.