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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 6 servings The following items or measurements are not included below: 1 pot roast 1 bag baby potatoes mixed french herbs |
||
| Calories 96 | ||
| Calories from Fat 3 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 200mg | 8% | |
| Potassium 259mg | 7% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 5.3g | ||
| Protein 3.5g | 6% | |
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Pot Roast in a Crock Pot
By: DiB's
Sep 16, 2001
Once you have removed the yummy meat and veg make a gravy from the juices-an awsome fall and winter dish. Serve with hot bread and a salad. (and the rest of the wine!)
SERVES 6
Ingredients
- 1 pot roast
- 1 bag baby potatoes
- 2 onions, cut into wedges
- 2 carrots, cut into 1 inch slices
- 1 bag frozen peas (or just grab a bag of mixed veg)
- 1 cup beef stock
- 1 cup dry red wine
- salt and pepper
- 1 teaspoon mixed french herbs
Directions
1
Place 1/2 of the vegetables in the crock pot.2
Place the meat on top of the vegetables.3
Add the other half of the vegetables on top of the meat.4
Add the beef stock and the wine.5
Add the salt and pepper and herbs.6
Cook on low for 8-10 hours.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: petlover
On Jun 3, 2008
Wonderful!!!! I made this today with a 7 bone pot roast ( chuck) --The only addition/changes is that I added 4 cloves of smashed garlic and i left out the frozen peas( didn't have any) . I also used peeled white potatoes, lots of them, instead of the baby potatoes. All i can say is awesome, flavorful, fall off the bone....everyone loved this--i will definately make again. Thanks for this great recipe We had leftovers the nest day-- I served it with noodles sincew there was lots of tssty gravy-YUM.
From: keth
On Mar 1, 2008
OMG was this ever mouthwateringly yummy! During the last few hours of cooking, the smell had us all drooling in anticipation. I didnt have red cooking wine, so I substituted with Dry Sherry. Still came out so incredibly delicious! Cant wait to make this again! Thanks so much for posting.
From: gary7
On Jan 8, 2003
I'm a steelworker. I took some of this meal to work the next day for lunch. Reheated it in the microwave while telling the guys about what a fantastic receipe i had found. Was so proud to out cook my wife. Left the plate on the indoor style picknic table and went to get a coke. You guessed it,,,,,when I got back there were 4 guys with little plastic forks in their hand and a TUNA SANDWICH they had to buy from the machine for me, to replace my lunch. Soooooo,,,,guess 5 steelworkers vote for this one.
From: TGirl,RN
On Jan 21, 2003
Absolutely FABULOUS!!!! I used a mixture of herbs, since I didn't have the Herbs de Provence--I put a pinch of thyme, rosemary, summer savory, marjoram, sage, and basil-followed the rest of the recipe as directed-I did mess it up by adding too much salt, but Di came to my rescue and had me add some extra potatoes; it worked like a charm, absorbing the excess salt, so the final dish was perfectly seasoned! The sauce was served over white rice and it was delicious-thank you, Diana, for this wonderful recipe, and for helping me out with the "oops, I over-salted!" crisis!! Will be making this many, many times !!!! TERESA
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