I know this is 10 days after-the-fact, but for Valentine’s dinner this year, we opted not to go out, but to stay in and make a delicious meal that would give us leftovers during the week – oh the things that are now considered “romantic!”
So yes, I tried a pot roast in our crock-pot! It was delicious – and best of all, I clocked my prep time… wait for it… 13 minutes! 13!
So, here’s the recipe – enjoy and let me know if you have tried a different recipe or combination of ingredients that has been delicious.
2 ½ pounds of chuck roast (boneless, if desired)
15 oz. can of tomato sauce
Shake of Lawry’s salt
1 clove garlic
¼ – ½ C. red wine or beef bouillon
3 carrots (cut into chunks)
2 potatoes (cut into chunks)
Spray slow cooker with Pam. Place the roast in, fat side up. Pour tomato sauce over. Add carrots, potatoes, red wine/bouillon, garlic, onion and Lawry’s salt.
Cook 1 hour on high.
After 1 hour, reduce to low and cook 6-8 more hours
Pour drippings through strainer into medium saucepan and discard remains from strainer. Whisk in flour and cook over medium heat until thick. Pour sauce over meat and serve.