Pot Roast

Name: Pot Roast
Ingredients: 3 -4 lbs chuck roast; 1 ounce onion gravy mix; 1 ounce onion soup mix; 1 (10 1/2 ounce) can cream of mushroom soup; 26 ounces beef stock; 1 medium yellow onion, quartered; 10 -12 baby carrots; 4 stalks celery, cut in large pieces; 2 garlic cloves, chopped; 1 shallot, sliced thin; 5 yukon gold potatoes, quartered; 1 12 cups cabernet savignon wine; 3 sprigs fresh thyme; 2 tablespoons olive oil, to sear roast

14 ingredients

8 steps

Ingredients

3 -4 lbs chuck roast
1 ounce onion gravy mix
1 ounce onion soup mix
1 (10 1/2 ounce) can cream of mushroom soup
26 ounces beef stock
1 medium yellow onion, quartered
10 -12 baby carrots
4 stalks celery, cut in large pieces
2 garlic cloves, chopped
1 shallot, sliced thin
5 yukon gold potatoes, quartered
1 12 cups cabernet savignon wine
3 sprigs fresh thyme
2 tablespoons olive oil, to sear roast

Directions

1

Salt and pepper roast.
2

Remove tie and sear roast in pan in olive oil, approx 4 min per side
3

Place roast in empty crockpot.
4

Combine thyme, creamed soup, onion soup and gravy mix with beef stock in bowl.
5

Pour soup mixture over roast.
6

Cook above on high for 2 hours.
7

Add vegetables and wine last 1.5-2hours.
8

Continue to cook for 1.5-2 hours on high.