• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. olive oil

  3. 3 to 4 pounds beef chuck roast

  4. 1 cup prepared pasta sauce

  5. 1/2 cup dry red wine

  6. 3 beef bouillon cubes

  7. 1 pound red potatoes, quartered

  8. 1 1/2 cups baby carrots

  9. 1 large onion, peeled and cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium high heat. Add the roast and brown on all sides. Transfer the roast to a plate. Add the pasta sauce, wine and bouillon to the skillet. Cook until hot and the bouillon dissolves, stirring frequently. Arrange the potatoes, carrots and onion in the bottom of a large crock pot. Place the pot roast on top of the vegetables. Pour the bouillon mixture over the roast. Cover the crock pot and cook the roast on LOW for 6 to 7 hours until tender. Serve the roast hot with the vegetables.


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