Sunday, March 22, 2009

Crock Pot Pot Roast!

Crock Pot Pot Roast

3 to 4 pound boneless chuck roast

16 ounces beef broth or stock

1 packet brown gravey mixed with ¼ cup of water
10.5 ounces crème of mushroom soup
1/4 cup red wine
2 tbs Worcestershire sauce
2 tbs honey

2 tbs olive oil
2 tbs flour
1 tbs
garlic powder
1 tsp sea salt
1 tsp ground pepper
1 large onion, sliced thinly

1. Place sliced onion on the bottom of the crock pot. 2. Mix flour, garlic powder, salt and pepper and rub all over the meat. Brown meat on all sides in frying pan in olive oil on med-high heat and place on top of the onion. 3. Mix the beef stock, brown gravey mix, tomato paste, mushroom soup, wine, and honey and pour over the meat and onions. 4. Set the crock pot on low and cover. Let it cook for 8-10 hours on low. 5. In the last hour of cooking add some baby carrots. 6. Serve over whole wheat egg noodles.

SO GOOD - Just like Grandma Vera used to make!!!! She used to call me the "noodles with gravey kid" I loved this dish SO much growing up!!!

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