Thursday, June 10, 2010

Crock Pot Pot Roast

Crock Pot Pot Roast                                                                                 Printable Recipe

3 Tablespoons canola or olive oil
1 boneless chuck roast, trimmed (3 to 4 lbs)
1/4 cup flour
2 Tablespoons tomato paste
1/2 cup dry white wine
1-1/2 cups beef or chicken broth
1 Tablespoon Worcestershire sauce
1 medium onion, thinly sliced (more or less onions as you like)
Handful baby carrots
2 small ribs celery, thinly sliced
3 cloves garlic, diced
1/2 teaspoon dried thyme
Small potatoes, quartered

Heat oil in pan (preferable not a non-stick). Sprinkle roast with salt and pepper. Sear roast on all sides until browned, approximately 10 minutes. Place in large crock pot.
Add flour and tomato paste to pan and cook for 1 minute.
Add wine, broth, and Worcestershire sauce, scraping the bits off the bottom of the pan.
Pour over roast in crock pot.
Mix vegetables, garlic, and spices in bowl and add to crock pot.
Cover and cook for 6-8 hours on low.  Add quartered potatoes to liquid  after 4 hrs. If you use Yukon they will hold their shape.  Serve in bowl so you can ladle the yummy gravy over the top.


  1. Intriguing use of white wine and chicken broth in the stew! I may have to try this.

  2. It all works out for a great sauce in the end! Thanks for stopping by!

  3. Growing up we had crock-pot roast and potatoes every Sunday. Today, I still love it. Thanks for linking up at Saturday Dishes "CROCK-POT" blog hop.
    I pinned it.
    Diane Roark

  4. I love cooking roast in a crock pot. Yours look so good. I've not ever made a roux to put in the crock pot. But that's a great idea. I will have to do that next time.

  5. I am featuring this recipe on my blog. Stop by and check it out. Your picture links back to you.
    Diane Roark