Feel free to add any of your favorite root veggies into this. I am pretty much always making this exactly as is, but occasionally I’m only using carrots, or adding more potatoes. It’s up to you, really!
The red wine and tomato paste bring in so much flavor compared to a more classic pot roast recipe. You know what they say; it’s fun to cook with wine and sometimes even add it to the food! Haha! Seriously though, a glass of nice red will go perfectly with this meal and turns this into a special dinner in a heartbeat.
Ingredients
2 tbsp. Gold Medal all-purpose flour
1/2 c. dry red wine
2 tbsp. tomato paste
1 tbsp. low-sodium beef bouillon base
2 tsp. Worcestershire sauce
2 large carrots, cut into 2-inch pieces
1 large onion, chopped
1 medium rutabaga (about 12 oz), cut into 2-inch. pieces
12 oz. small yellow new potatoes (about 10)
2 sprigs fresh rosemary
1 1/2 lb. beef round roast, tied with string
kosher salt
black pepper
Chopped fresh parsley, for serving
Instructions:
In a 5- to 6- quart slow cooker, whisk together the flour, red wine, tomato paste, bouillon and Worcestershire. Add the carrots, onion, rutabaga, potatoes and rosemary and toss to combine.
Season the beef with 1/2 teaspoon each salt and pepper, then nestle it into the vegetables, turning to coat. Cover and cook until the roast is fork-tender, 7 to 8 hours on low or 6 to 7 hours on high.
Transfer the beef to a cutting board, remove the string and thinly slice. Arrange the beef and vegetables on a serving platter and sprinkle with parsley, if desired.
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Quick tip: Turn the leftovers into a tasty pot pie!
slow cooker potroast