Pot Roast

INGREDIENTS

  • 2.5 – 3 pounds Beef Chuck Roast
  • 1 Tbsp Olive Oil
  • 3 Tsp Beef Bouillon (about 3 cubes) – 50% of full strength
  • 4 Potatoes
  • 2 Pkgs Baby Carrots
  • 1 Small Yellow Onion
  • 2-4 Stalks Celery
  • 1-2 Tsp Fresh Majoram
  • 1-2 Tsp Fresh Sage
  • 2 Fresh Bay Leaves
  • 1 Large Clove of Garlic (or 2 small cloves)
  • 4 Cups Water
  • 2 Cups Red Wine

DIRECTIONS

Brown roast in a pan with olive oil (continuously turning until all sides are browned. Place roast into a large crock pot. Cut up potatoes, onions, and celery in to fairly large chunks. Finely mince the herbs. Add vegetables, herbs and spices to the crock pot, cover with the water and wine. Cook on low for 8 hours.

Leave a Reply