Wednesday, December 12, 2012

Crock Pot Roast

This is the perfect cozy comfort food for a chilly day. Throw everything in the crock pot and come home to mouthwatering smells that will fill your whole house!

2-3 lbs chuck roast or bottom round, cut into 1” cubes
3 large carrots, sliced into 2” long pieces
3 celery ribs, sliced
1 yellow onion, roughly chopped
½ Tbsp salt
½ Tbsp freshly cracked black pepper
1 can of diced or crushed tomatoes
2 cups beef broth (or water)
½ cup red wine
¼ cup chopped parsley (I like to use Italian flat leaf)
2 Bay leaves

In a crock pot, or slow cooker, combine all ingredients and cook on low for 8-10 hours. The liquid should come half way up the meat, but do not cover completely. If there’s too much liquid, reduce the amount of broth, or water.

Serve in a shallow bowl over mashed potatoes or rice. Serve with carrots and spoon over extra sauce.

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