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Sunday, November 24, 2013

Foolproof Beef Pot Roast

I made this tonight for dinner and it turned out wonderfully.  The hubby & kids loved it passed the big test.  I served it with mashed yummy.  And I used the drippings for the ever!!


3 c red wine
1 onion, chopped
1/8 c. olive oil
Secret Seasoning (on this blog)
8 oz beef broth
1 beef bouillon cube
1 c water
4 T Worcestershire Sauce
2 cans cream of mushroom soup
3 bay leaves
8 cloves fresh garlic chopped
8 more to put in crock pot
6-8 lb beef roast


Ready your crock pot with a liner.  Take the secret seasoning and rub it generously over the roast.  Add the oil to a skillet and brown the meat on all sides.  Once browned, transfer the roast to the crock pot.  In the skillet, add the 8 chopped garlic cloves and chopped onion.  Saute until the onions are translucent.  Add all of this (including the oil) to the crock pot over the meat.

In a large bowl, combine the wine, beef broth, water, Worcestershire sauce, and cans of soup.  Beat until mixed to the best of your ability.  Pour over the roast.  Add the bay leaves, extra garlic cloves, and the bouillon cube.

You can cook it slowly all day on low, or on high for almost four hours.  My crock pot is big, so I put the meat thermometer in the meat and I know it's done when it register's 150 degrees.  Cook longer if you don't want any pink in the meat.

Take the sauce the meat cooked in and put as much as you want for gravy in a pan.  I add one can of mushrooms (or you can do fresh), and cornstarch to thicken over medium heat.  This gravy is THE BOMB!!

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