"go Gators" Pot Roast
23 ingredients
10 steps
Ingredients
- 3 lbs chuck roast
- 1 vidalia onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 3 potatoes, cut into large chunks
- 3 carrots, cut into 2 inch chunks
- 2 garlic cloves, chopped
- 1 cup Spanish olives, chopped
- 1 cup beef stock
- 1 cup red wine
- 1 teaspoon salt
- 1 teaspoon dried mint
- 1 teaspoon dried parsley
- 1 teaspoon celery seed
- 1 teaspoon mustard seeds
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon ground black pepper
- 12 teaspoon garlic powder
- 12 teaspoon onion powder
- 12 teaspoon turmeric
- 12 teaspoon white pepper
- 12 teaspoon cayenne pepper
Directions
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1Mix spices and herbs together in a small bowl.
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2Season both sides of the roast (about 1 teaspoon per side).
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3Layer half the vegetables in the bottom of a crock pot.
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4Sprinkle half the seasoning over them.
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5Place the roast on top, and cover with the remaining vegetables and and all but 1 tablespoon of seasoning.
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6Pour the stock and wine over without washing off too much of the spices.
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7Cover and cook on low for 8 hours.
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8After 6 hours, add the remaining seasoning and mix down into the stew being careful not to break up the vegetables.
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9Just before serving, ladle some of the broth into a sauce pan and make a little gravy.
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10Spoon over each serving.
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