Wednesday, February 9, 2011

Slow-Cooker Pot Roast

I love this meal because it doesn't take a lot of time to prepare and it always turns out so moist and delicious! It's just one of those quick and easy dinners that rock!

What you need:

1 beef roast (4-5lbs. - chuck, rump, blade, tip, or eye of round)
2 large onions, sliced
1/3 cup red wine vineger
1 can chicken broth
1 cup water
1 1/2 tsp. kosher salt
Freshly ground pepper
1 tbs. dried rosemary or 3 tbs. fresh rosemary

Trim fat from roast and place in a large slow cooker. Add onions, red wine vinegar, chicken broth, water, salt, pepper, and sprinkle with rosemary. Cook roast on low heat for 8-10 hrs. or medium high heat for 4-5 hrs. when done serve with potatoes and any other sides you like! Serves 6-8.

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