I never knew that pot roast could be so simple to make. My dad usually uses those seasoning that come with a bag, but the beef usually still becomes too salt and dry. I did some research and have tried this recipe a number of times with slight modifications here and there. I usually stock up on beef roasts when its $1.99/lb so this can be a really cheap, yet filling meal!
The Basics
- Chuck or bottom round roast
- Red wine – use whatever you like to drink; about 1 to 1 1/2 cups
- Salt and pepper
- Italian seasoning
- Cooking oil – 1 tbsp
- Carrots – peeled and cut into large pieces
- Celery – washed and cut into large pieces
- Onion – 1 onion sliced
- Garlic – 1-2 tbsp peeled and minced
- Soup mix – use onion soup or vegetable soup
The Rundown
Liberally season the roast with salt, pepper and Italian seasoning. If you’re using a dutch oven, heat oil over medium heat and preheat oven to 250 degrees. Brown meat by letting it sit for 5 minutes on each side. If you’re using a crock pot, brown in a big saute/frying pan. Remove roast and set aside.
Add onions to your cooking dutch oven and cook until translucent. Add garlic and cook for two more minutes. If you’re using a crock pot, turn it on and a bit of cooking oil and cook the same way. Add roast to the dutch oven or the crock pot.
In a separate bowl, combine wine and soup mix. Pour over roast. If you’re using a dutch oven, place lid on top and cook in the oven for about 3 – 3 1/2 hours. If you’re using a crock pot, add water until roast is about covered and let cook under low heat for about 4-5 hours.
Before the last hour of cooking, add celery, carrots and potatoes. The meat will be very tender, so carefully lift out. Enjoy!
Tags: beef recipe, big meal, crock pot, dutch oven, oven, simple
