Thursday, September 5, 2013

Rack Approves of this Recipe For Pot Roast!

When you set up a crock pot and get no reaction, that is normal.

When you start to put the food together and get this reaction, you know it's going to pass muster!

The recipe was good, I've had better.   The idea was to come close to the old school "Broil In Bag" experience with a Roast Beef - with as little effort as possible.

Our usual recipe is Carrots, Onions, Potatoes in the bag with the spices.  Add in a cup or two of Port Wine, and then the beef.  Roast in the oven.

This is a crock pot recipe which means your outside temperature of the beef will never get hot enough to caramelize the sugars in the outside.   It also means that the outside of the beef roast will not get tough as leather.

It was a trade off.  The prep took me under 15 minutes.   Press low for 10 hours on the crock pot and watch this reaction from Rack.


Simple recipe, if you really would need one.

  • 1 1/2 cup of strong tasting wine.   I strongly recommend Port Wine, but I used Pinot Noir because that was on hand.
  • 2 to 3 pounds of Beef.  Mine was an Bottom Round, and it was on sale.  Doesn't have to be an extra spendy cut since it will cook Low and Slow for extra tenderness.
  • 4 Carrots cut into Bite Sized Pieces
  • 4 Medium Baking Potatoes cut into Bite Sized Pieces.
  • 1 Large Onion or 2 Medium Onions cut into Bite Sized Pieces.
  • 1 Clove of Garlic minced or roughly chopped.
  • 1 Tablespoon of Butter


Ideally, marinade the beef in the wine overnight.  It will give it the flavor you're looking for, however I did not marinade and missed the extra flavor.

Place Beef and Wine in the pot making sure that the beef at least gets covered by the wine.  Since the crock pot will drive the temperature well above 165F for hours, you can cook in your marinade.

Add all your vegetables.  Place Garlic and butter on the very top.

Start your crock pot and cook on LOW for 8 to 10 hours. 

Beef is done by the charts, 165F internally is Well Done.  When I pulled my beef out for serving, it was close to 200F but it was also tender because of how it was cooked.  I would certainly not roast a beef to 200F because it would be a sad dinner, now, wouldn't it?  Nobody wants shoe leather for dinner!

Your Veg are done when they are tender.   I didn't make it to 10 hours since I was hungry.  Maybe the recipe cooked 8 1/2 hours, could be a little more.  Everything turned out great.  I saved the Juice for later cooking.  My plan is to cook egg noodles in that, and perhaps serve some more beef on top.  Easy Beef Stroganoff.

Who knew a roast could be this simpe!

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