Crockpot Pot Roast

4
Servings
20m
Prep Time
6h
Cook Time
6h 20m
Ready In


"This is a mish mash of a few different recipes. Demi glacé can often be found in the freezer section, use good stock if you don’t have it. I just finished it off and it is ooh so good. The sauce made with the juices just topped it off"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (712.5 g)
  • Calories 528
  • Total Fat - 11.8 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 224.5 mg
  • Sodium - 346.1 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 10.1 g
  • Protein - 79.1 g
  • Calcium - 157 mg
  • Iron - 8.4 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat enough oil to cover bottom of skillet on high heat. Brown roast on all sides.

Step 2

Place onions and carrots on bottom of crockpot. Put roast on top

Step 3

Tuck in sprigs oh oregano and thyme, bay leaves and garlic around roast.

Step 4

Pour in Demi glacé and enough wine to just reach below the top of roast.

Step 5

Cook on high for 6 hours, until meat can be cut with a fork.

Step 6

Remove from crockpot and scoop out two cups of liquid. Put in sauce pan and boil down, adding cornstarch mixed with a little water. Cook until thickened.

Step 7

Serve with sauce and enjoy

Tips & Variations


No special items needed.

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