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Home Again Pot Roast

  • 8servings
  • 670minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cube(s) beef bouillon

  2. 1/4 cup(s) boiling water

  3. 1 can(s) (14 1/2-ounce)

  4. petite diced tomatoes

  5. 1 cup(s) dry red wine

  6. 1 box(es) (1 4/5-ounce)

  7. leek soup mix

  8. 1 tablespoon(s) Worcestershire sauce

  9. 4 clove(s)

  10. garlic , crushed

  11. 1 teaspoon(s) dried thyme

  12. 1 teaspoon(s) dried marjoram

  13. 1 teaspoon(s) dried rosemary

  14. 1 (4-pound)

  15. lean boneless beef chuck pot roast , tied

  16. 12 ounce(s) carrots , peeled, halved crosswise; thick pieces halved or quartered lengthwise

  17. 8 ounce(s) parsnips , peeled, halved crosswise; thick pieces halved or quartered lengthwise

  18. 3 tablespoon(s) all-purpose flour

Instructions Jump to Ingredients ↑

  1. Dissolve bouillon cubes in the boiling water. Pour into a 5-quart or larger slow-cooker. Stir in tomatoes, wine, soup mix, Worcestershire sauce, garlic, and herbs. Add meat; turn to coat with liquid. Arrange vegetables around meat.

  2. Cover and cook on low 9 to 11 hours until fork tender. Remove meat to cutting board and cover with foil. Leave liquid and vegetables in covered cooker. Set on high.

  3. Whisk flour into 1/4 cup cold water until well blended. Stir into liquid, cover, and cook 10 minutes until thickened.

  4. Thinly slice beef; place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon a little gravy on meat and serve rest at table.

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