Wednesday, July 2, 2008

Herbed Pot Roast - Crockpot Recipe

1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped onion
1/2 cup apple cider or red wine
1 can (8 ounces) tomato sauce
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
3 medium cloves garlic, minced

Trim beef roast.

Cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this).

Combine all remaining ingredients; pour over the roast.

Cover and cook on LOW for 8 to 10 hours.

Skim excess fat from gravy .

Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.

Serves 8.

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