Tuesday, December 7, 2010

Slow Cooker Pot Roast


Adapted from Woman's Day Magazine - November 2010

This is so easy and delicious!  It took me 33 years to realize how great a slow cooker is.  I never realized what I was missing until I bought one a few months ago.  Dinner was cooking while we cut our Christmas tree down.  A few minutes of preparation before it goes into the cooker and you are guaranteed a great meal with plenty of gravy. 


3 tbsp olive oil
1 can Campbell's condensed golden mushroom soup
1/2 cup dry red wine such as merlot
3 tbsp tomato paste
1 tbsp chopped garlic
1 tsp thyme
3-1/2 to 4 lb boneless bottom round roast or chuck roast
1 lb carrots, peeled and cut into long halved pieces 

A slow cooker doesn't brown anything so before I start the slow cooking I like to cook the meat first.  Pour your colive oil into a pan (not the slow cooker) and brown the meat turning every few minutes to get all the sides of the meat dark.  This should take about 10 minutes.    

In a large slow cooker stir together soup, wine, tomato paste, garlic and thyme.  Add beef.  Arrange carrots around meat.  

Cover and cook until meat and carrots are tender on low for 8 to 10 hours or on high for 5 to 6 hours.   Remove from cooker and slice beef. 

Spoon gravy over top of meat.  Serve with mashed potatoes or spaetzles. 

Enjoy!!   Susan

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