Slow Cooker Pot Roast
Prep Time: 10 minutes
Cooking Time: 4 hours on high, OR, cook for 1 hour on high and 6 to 8 hours on low
I updated this recipe and recooked it using a recipe from a friend - Michelle Jan Otani in Sacramento. It may not be exactly as she cooks it since she just gave me the basics of using an onion soup mix dry packet, a cup of cooking sherry and a cup of red wine. I thickened the sauce at the end, since my family likes more of a gravy. It was a huge success so I decided to post it to The Simple Skillet. Thanks Michelle!
3 pounds beef, chuck roast, lean
6 carrot(s), cut in half
2 pounds potato(es), red, cut in half
2 stalks celery, sliced
1 ounce onion soup mix, dry, such as Knorr or Lipton
1 cup sherry cooking wine
1 cup wine, Merlot, or other dry red wine
Place trimmed roast in the bottom of the slow cooker. Peel carrots and cut into about 4 inch long pieces. Peel potatoes if desired (I didn't) and cut larger potatoes in half. Place carrots and potatoes in slow cooker. Mix dry soup packet, sherry, and wine in a small bowl. Pour over roast and vegetables. Place lid on slow cooker and cook for 4 hours on high or for 1 hour on high and then on low for 6 to 8 hours. Cooking time varies by slow cooker brand, and by how large and how full the slow cooker is. When done cooking, skim as much oil/fat as possible from the sauce. If desired, thicken sauce by melting 1 tablespoon of butter in a microwave safe cup. Add 1 tablespoon of flour and mix well. Add one cup of liquid from the slow cooker to the cup and whisk together. Heat in microwave for about 30 seconds. Stir and then add back to the slow cooker and mix.
Per Serving About: 410 calories, 8 g fat, 3 g saturated fat, 0 g trans fat, 39 g protein, 36 g carbohydrates, 4 g dietary fiber, 810 mg sodium The optional butter and flour added to thicken the sauce adds about 20 calories and 1 gram of fat per serving.