Tuesday, September 29, 2009

Pot Roast

2 lb. pot roast
olive oil
½ c chopped onion
1 c beef broth
minced garlic
½ c red wine
Tbsp Wooster
2 tsp Italian herbs
½ to 1 tsp liquid smoke
black pepper
Brown roast in olive oil, remove roast, brown onions, add roast and everything else; simmer for 2 ½ to 4 hrs. (You can also do this in the slow cooker)
**My notes…I did this in the crock pot—low for 8 hrs. When I got home, I added a small bag of baby carrots for the last hour or two. Right before we were ready to eat, I melted a pat of butter in a small pan, added a spoonful of flour to make a roux. I whisked in all the liquid from the crock pot and slowly boiled until thickened into a gravy.
Also, this about overflowed my crock pot! You may want to cut back on the size of the roast and amount of carrots added.

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