Slow Cooker Pot Roast

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I really like Pot Roast… have since I was a kid. I finally thought I had perfected the slow cooker version but I still learned something from this dinner:

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Veggies on the bottom: parsnips, carrots, red potatoes, and yellow onions.

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Sprinkled with your basic dry onion soup mix.

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Chuck roast on sale!

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Sprinkled with the rest of the dry onion soup mix…

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…then drizzled with approximately 1/2-3/4c Boordy Merlot – one of our favorites

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Cooked on low for approximately 11 hours

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The meat looks “crispy” brown on the edges but that is mostly just the soup base and wine – the meat is very tender underneath

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Veggies at the bottom of the pan

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The flavors all meld together and the meat was tender and fairly moist but not as moist as the last time I made this – I think the difference was in the meat. I selected a very lean chuck roast but I think it actually needed a little more marbling so next time I’ll try for a slightly more “fatty” piece and see if that is what is needed.

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… of course, topped off with my Heart’s gravy – Perfect! Yum!

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