Get it all on this Recipe...
2 tablespoons olive oil
3 lb. pot roast
2 sweet potatoes (cubed)
8 carrots (chopped)
2 onions (cut into wedges)
3 celery stalks (chopped)
¾ cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
1 teaspoon dried basil
Pour the oil in a large skillet and warm over medium high heat. Place the roast in the skillet and brown on every side.
Place the potatoes, carrots, onions, and celery in the crock pot. Place the roast on top of the vegetables.
In a mixing bowl, stir together the wine, Worcestershire sauce, bouillon, and basil. Pour this mixture over the roast and vegetables. Cover and cook on low for 10 to 12 hours.
Crock Pot Roast
Adapted from Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good
Pot roast is a cinch in a crock pot. Just brown the meat first, then let it cook slowly for a moist, delicious meal.
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