Slow Cooker Pot Roast
15 minutes Cook Time: 8 hours on low Serves:
4 - 6
2 tablespoons olive oil
1 4 to 6 lb. beef chuck roast, trimmed of excess fat
6 large carrots, peeled and cut into 2 to 3 inch pieces
6 to 10 red potatoes, cut into halves or quarters (depending on
1 large onion, peeled and cut into wedges
6 cloves garlic, finely minced
1 teaspoon salt
1 teaspoon coarse ground black pepper
½ teaspoon oregano
1½ teaspoons dried minced
1 tablespoon prepared
1 10.75 oz. can condensed cream of mushroom soup
15 oz. Swanson beef broth
cup port or red wine
Heat 2 tablespoons olive oil in large roaster pan on
Stir in and heat 3 minced cloves of fresh garlic. Sprinkle ½
teaspoon salt and ½ teaspoon pepper on roast and place it
salt/pepper side down in roaster pan on top of the minced
Brown and turn over to brown on the other side.
Remove roast and place it in the slow cooker.
Add remaining minced garlic to pan on stovetop along with
the onion wedges and cook until onions are becoming
translucent, stirring constantly. Spread onion and garlic
mix over covering roast, in slow cooker.
cut carrots and potatoes on top of the onions, and sprinkle
with ½ teaspoon salt, ½ pepper, ½ oregano, and
teaspoon dried minced onion. In a medium bowl, combine the
beef broth, cream of mushroom soup, port wine, and prepared
horseradish. Wisk until mixed and pour evenly into slow
cooker, over potatoes and carrots.
Cover and lock in
lid. Set to cook on low for eight hours.
When cooked, pot
roast and vegetables can either be removed from the slow
cooker and plated, or served in a bowl with the delicious
gravy from the slow cooker.