Description
The perfect Sunday Supper that is easy to prep, so you can enjoy the last day of the weekend!
Ingredients
Units
Scale
- 3 lbs roast tied with kitchen twine
- 3 tbsp butter
- 1 lb potatoes of your choice cut into chunks (I used small baby red potatoes)
- 4 carrots peeled and cut into chunks
- 1 onion, cut into chunks
- 2 celery sticks, cut into chunks
- 1/2 lb mushrooms, quartered
- 4 Garlic cloves, minced
- 1 tbsp Italian Blast
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp dry mustard
- 1 tbsp dried parsley
- Fresh herb springs (I used rosemary, thyme, sage, & oregano)
- 1 bay leaf
- 3 cups beef broth
- 1 cup red wine
- A few dashes of Worcestershire sauce
- 1/2 cup water
Instructions
- Cut all your vegetables into large chunks;
- Sprinkle the roast with salt & pepper;
- Place the crock pot insert on the stove on high heat;
- Add 1 tbsp oil & sear the beef on all sides;
- Set the beef aside;
- Add butter to the pan & sauté the veggies for about 5 minutes;
- Add the garlic, spices & herbs;
- Add the roast back to the pan and place the insert into the crockpot;
- Last add in the beef stock, red wine, water, & Worcestershire sauce;
- Cover and cook on low for 8 hours or on high for 4 hours;
- Remove the roast from the pan & cut off the twine. Pull the beef apart, serve with veggies & pour the broth on top.
- Prep Time: 20
- Cook Time: 8 hours - low or 4 hours - high