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Nutrition Facts
Serving Size 1 (553g) Recipe makes 6 servings The following items or measurements are not included below: mixed french herbs
Calories 753
Calories from Fat 379		(50%)
Amount Per Serving		%DV
	Total Fat 42.2g	64%
	Saturated Fat 17.0g	85%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 372mg		15%
Potassium 1462mg		41%
Total Carbohydrate 34.9g		11%
	Dietary Fiber 7.0g	27%
	Sugars 8.1g
Protein 48.9g		97%
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Pot Roast in a Crock Pot

Recipe #11699 | ½ day | 15 min prep | add private note

⁽³¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

1 (3 lb) pot roast
1 1/2 lbs baby potatoes
2 onions, cut into wedges
2 carrots, cut into 1 inch slices
1 lb 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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Featured Reviews for This Recipe

From: Healthy Young in TN

On Jul 10, 2009

Great to have an easy way to cook beef and have it come out tender. Cooking with the vegetables adds a great flavor to the meal!

0 people found this review helpful

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From: Chef #1237086

On May 6, 2009

Hi, loved this recipe, but I would double the french spices and salt and I don't even use salt much.

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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.

19 people found this review helpful

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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

16 people found this review helpful

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