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Crock Pot Vineyard Pot Roast
Submitted by: wjwviamail
Long, slow cooking in a crock pot is ideal for this beef roast, with Montreal seasoning, onion, carrot, red wine, broth, Dijon mustard & garlic.
Ingredients
- 3-4 lb beef chuck or round pot roast
- 3 Tbsp Montreal Steak Seasoning
- 2 Tbsp olive oil
- 1 medium onion, peeled and sliced
- 1 large carrot, peeled and cut into 1/2" slices
- 4 cloves garlic, peeled and minced
- 1 cup dry red wine
- 1/2 cup beef broth
- 1 tsp Worcestershire Sauce
- 1 Tbsp dijon mustard
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Method
Sprinkle the beef roast on all sides with Montreal Steak Seasoning. In a large skillet, heat olive oil until hot. On high heat, sear all sides of the roast until browned. Remove roast and place in crock pot. Add sliced onions and carrots. In same skillet, add minced garlic. Saute lightly, and add red wine, beef broth, Worcestershire Sauce and Dijon mustard. Simmer on low for 5 minutes scrapping up any browned seasoning bits from the bottom of the skillet. Pour over beef, onion and carrots. Cook in crock pot on low heat for 8 to 10 hours.
Notes: This is great served with mashed potatoes, along with a glass of the dry red wine used in the recipe.
Number of Servings: 6-8
Submitted by: wjwviamail ( See all of wjwviamail Recipes )
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