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Nutrition Facts
Serving Size 1 (278g) Recipe makes 8 servings
Calories 486
Calories from Fat 248		(51%)
Amount Per Serving		%DV
	Total Fat 27.6g	42%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 1866mg		77%
Potassium 780mg		22%
Total Carbohydrate 4.6g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.7g
Protein 47.5g		94%
detailed view... how is this calculated?

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Crock Pot Pot Roast

Recipe #51620 | 5¾ hours | 10 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: BeckyF
Jan 16, 2003

Perfect served with a salad, baked potatoes, and a green vegetable. Very tender meat.

SERVES 8 -10 (change servings and units)

Ingredients

1 onion
2 garlic cloves
4 lbs rump roast
2 tablespoons salt
1/4 teaspoon pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
3/4 cup red wine
3 tablespoons flour
1/4 cup water

Directions

1
Chop the onion and the garlic.
2
Put the onions and garlic in the crock pot and set the roast on the top.
3
Sprinkle with the salt, pepper, rosemary and thyme.
4
Pour in the wine.
5
Cover and cook on the High setting until the meat is very tender about 5 hours.
6
Remove the roast to a serving plate.
7
Measure 2 cups of the cooking liquid into a saucepan.
8
Stir together the flour and water and stir it into the cooking liquid.
9
Bring to a boil, stirring, reduce the heat and simmer 10 minutes.
10
Slice the roast and serve with the gravy.

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Featured Reviews for This Recipe

From: LaurelAnn

On Apr 6, 2009

1 person found this review helpful

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From: Chef #770895

On Feb 21, 2008

None of the other reviewers mentioned the salt, so maybe it's just me.... I made this recipe for dinner yesterday, and the aroma in the house was AMAZING! However, when I saw "2 tablespoons of salt," I thought, "Surely not!" I cut the salt by 50%, and it was still almost too salty for my husband and I to eat. Thus, I assumed there was a typo, and the recipe should call for 2 TEASPOONS of salt. I will make this change on my recipe. I believe I also will add water or beef broth next time (as Chef #430361 did) to provide more juices for the gravy. In spite of the salt issue, my husband and I liked the flavor of the roast very much. We'll be making this roast again!

4 people found this review helpful

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From: jenbp60

On Oct 14, 2003

The pot roast was delicious! My fiance loved it. The meat is very juicy and very tasty. Note: Add the vegetables at the end (30 minutes before it ends). Crock pot time: [HIGH] 4:15:00 to about 4:30:00

7 people found this review helpful

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From: cmax

On Nov 21, 2005

Put it together the night before to marinate the beef. Made it very tender and flavorful. Used an immersion blender right in the crockpot after removing the beef, which made a delicious gravy.

5 people found this review helpful

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Read all 19 reviews