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:
Veggies on the bottom: parsnips, carrots, red potatoes, and yellow onions.
Sprinkled with your basic dry onion soup mix.
Chuck roast on sale!
Sprinkled with the rest of the dry onion soup mix…
…then drizzled with approximately 1/2-3/4c Boordy Merlot – one of our favorites
Cooked on low for approximately 11 hours
The meat looks “crispy” brown on the edges but that is mostly just the soup base and wine – the meat is very tender underneath
Veggies at the bottom of the pan
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.
… of course, topped off with my Heart’s gravy – Perfect! Yum!