Pot Roast

Name: Pot Roast
Ingredients: 1 top round roast beef, about 5 1/2 lbs; 1 2/3 pounds new potatoes scrubbed and halved; 3 large carrots cut into 1 inch pieces; 2 turnips cut into wedges; 8 shallots halved; 2 bay leaves; 4 sprigs fresh oregano; 2 cups beef stock; 14 ounces diced tomatoes; 1/2 cup red wine; 3 cloves garlic crushed

11 ingredients

5 steps

Ingredients

1 top round roast beef, about 5 1/2 lbs
1 2/3 pounds new potatoes scrubbed and halved
3 large carrots cut into 1 inch pieces
2 turnips cut into wedges
8 shallots halved
2 bay leaves
4 sprigs fresh oregano
2 cups beef stock
14 ounces diced tomatoes
1/2 cup red wine
3 cloves garlic crushed

Directions

1

Place beef in a 5 1/2 quart slow-cooker. Arrange potatoes, carrots, turnips, shallots, bay leaves and oregano around beef. Season to taste.
2

Mix stock, tomatoes, 1 cup water, wine and garlic in a bowl. Pour over beef. Cover with lid.
3

Cook 8 hours on low, or until vegetables are tender, turning beef halfway through cooking.
4

Transfer beef to a plate. Cover loosely with foil. Let stand for 10 mins. Strain 4 cups cooking liquid into a medium saucepan. Bring to a boil. Reduce heat to low; simmer 10-15 mins, until reduced by half.
5

Slice meat and serve with vegetables and sauce.