• 245minutes
  • 698calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 -3 lbs blade roast

  2. 1 teaspoon parsley

  3. 1 teaspoon garlic powder

  4. 1/2 teaspoon onion powder

  5. 1/2 teaspoon ground black pepper

  6. 1/4 teaspoon salt

  7. 1 beef bouillon cube

  8. 1 1/2 cups red wine

  9. 1/4 cup water

  10. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. In a bowl, combine all of your spices.

  2. Place the roast in the bowl and fully coat the roast with the spices (you may wish to do this step in a large plastic bag).

  3. Place the roast in your crock.

  4. Add the one bouillion cube to the crock along with the bay leaf.

  5. Add the water and the wine.

  6. Set the crock pot on high for about 4 hours. Depending on your crock pot, the length of time may vary.

  7. Use the flavouful drippings to make gravy and voila! The main dish is served!


Send feedback