Pot Roast -Crock-Pot
Recipe: #7607
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."
Original recipe yields 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed; pour into a plate.
Step 2
Place the roast in the flour mixture and turn to coat all sides.
Step 3
Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.
Step 4
Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).
Step 5
Place the browned roast in the crock; toss in the chopped onion and set aside.
Step 6
Pour the wine into the skillet.
Step 7
Bring to a boil; reduce heat and simmer stirring to scrape up bits until reduced by half.
Step 8
Pour the wine reduction into the crock.
Step 9
Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.
Step 10
Serve with your favourite side.
Tips & Variations
No special items needed.
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