Pot Roast -Crock-Pot
December 08, 2012
Categories: Dinner, Main Dish, Beef, Roast Beef, Vegetables, Onions, North American, Easy/Beginner Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Slow Cooker, No Eggs, Non-Dairy, Wine, Make it from scratch more
"A great pot roast recipe to make in the crock-pot. This turns out so tender and juicy. I serve this with mashed potatoes and gravy made from the broth that is left from this recipe. If making gluten free, use gluten free all-purpose flour and broth."
- Serving Size: 1 (515.1 g)
- Calories 488
- Total Fat - 17.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 167.3 mg
- Sodium - 943.8 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.2 g
- Sugars - 2.6 g
- Protein - 64.3 g
- Calcium - 82 mg
- Iron - 6.1 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.3 mg
Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed; pour into a plate.
Place the roast in the flour mixture and turn to coat all sides.
Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.
Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).
Place the browned roast in the crock; toss in the chopped onion and set aside.
Pour the wine into the skillet.
Bring to a boil; reduce heat and simmer stirring to scrape up bits until reduced by half.
Pour the wine reduction into the crock.
Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.
Serve with your favourite side.
Tips & Variations
No special items needed.