Ultimate Slow-Cooked Pot Roast
Ultimate Slow-Cooked Pot Roast is a dairy free recipe with 1 servings. One portion of this dish contains roughly 297g of protein, 194g of fat, and a total of 3770 calories. This recipe covers 83% of your daily requirements of vitamins and minerals. Head to the store and pick up baby portobello mushrooms, flour, beef chuck roast, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes roughly 7 hours and 25 minutes. It works well as a main course.
Instructions
Season the beef with the salt and black pepper.
Heat the oil in a 12-inch skillet over medium-high heat.
Add the beef and cook until well browned on all sides.
Stir the soup, soup mix, wine and garlic in a 6-quart slow cooker. Stir in the carrots, potatoes and celery. Top with the thyme, bay leaves and rosemary. Top with the beef. Cover and cook on LOW 7 to 8 hours or until the beef and vegetables are fork-tender.
Remove the beef from the cooker, cover and keep warm.
Remove and discard the bay leaves, rosemary and thyme.
Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture and mushrooms in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens and the mushrooms are tender.