Home Again Pot Roast
Lolans Farm Chuck Pot Roast- Slow Cooker
Serves 8 (with leftovers)
Prep: 15 minutes
Cook: 9-11 hours on low
2 beef bouillon cubes
14.5 oz can petite diced tomatoes
1 cup dry red wine or water
1.8 oz box onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp chopped garlic
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried rosemary
One Lolans Farm beef chuck pot roast, tied
12 oz. carrots, cut in half
8 oz. parsnips, cut in half
3 Tbsp flour
Dissolve bouillon cubes in 1/4 cup of boiling water. Pour into a 5 qt. or larger slow cooker. Stir into tomatoes, wine, soup mix, Worcestershire sauce, garlic and herbs. Add meat; turn to coat with liquid. Cut the thick pieces of carrot and parsnip in half or quarters lengthwise. Arrange vegetables around meat.
Cover and cook on low 9 to 11 hours until fork tender. Remove meat to a cutting board and cover with foil. Leave liquid and vegetables in covered cooker. set on high.
Whisk flour into a 1/4 cup cold water in a small bowl until blended. Stir into liquid, cover and cook 10 minutes until thickened.
Thinly slice beef; arrange on a serving platter. Remove vegetables with a slotted spoon; arrange around. Spoon a little gravy on meat and serve rest at table.
Recipe adapted from The New Woman’s Day Cookbook
