Crockpot Pot Roast Dinner
By Patty and Cary ~ My Simply Sage
This is a very simple recipe and you can use any size roast.
Ingredients
1 chuck roast, brisket or roast of your choice
1 onion, sliced
1 cup red wine (Use one that you would drink. If you wouldn’t drink it, why would you want to cook with it?)
1 cup water
1 packet brown gravy mix
1 packet onion soup mix
2 tbsp Montreal steak seasoning
Salt and pepper (lightly or heavily, according to your taste)
Peeled carrots and potatoes (as many as needed, depending on the number of people you’re serving) You can leave them whole, cut in half or smaller.
Instructions
1. Preheat the crockpot (on sear if you have that option or high if not). You can also sear in a separate skillet if necessary.
2. Pat the chuck roast dry with paper towels, season all sides with Montreal steak seasoning and salt and pepper to taste. Remember though, the gravy and onion soup mixes already contain salt.
3. Now brown/sear the pot roast on all sides.
4. Once your roast is browned, and in the crockpot, cover the roast with the sliced onion.
5. Combine the wine, water, gravy and soup mix packets in a 3-cup glass measuring cup and stir until mixed well.
6. Add this liquid to the crockpot (you can pour over the meat or pour around it, your preference).
7. Cook on high or low. For a large roast, I set the crockpot to high for 6 hours. I put it on at noon for a 6 PM dinner.
8. Approximately 2 hours before dinner, I add the prepared vegetables. I leave them whole unless the potatoes are large, then I will cut them in half.
Note: if you’re using larger whole vegetables, you will want to put them in a little earlier.
You can of course, skip putting any vegetables in with the roast. Perhaps you’d just like mashed potatoes instead and another vegetable on the side.