Crock-Pot Pot Roast Recipe

Name: Crock-Pot Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 2 cloves garlic; 4 lb. rump roast; 2 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. dried rosemary; 1/2 tsp. dried thyme; 3/4 c. red cooking wine; 3 Tbsp. flour; 1/4 c. water

Servings: persons

1
Chop the onion and the garlic.
2
Put the onion and garlic in the crock-pot and set the roast on top.
3
Sprinkle with the salt, pepper, rosemary and thyme.
4
Pour in the wine.
5
Cover and cook on the high setting until the meat is very tender, about 5 hours. Remove the roast to a serving plate.
6
Measure 2 cups of the cooking liquid into a saucepan.
7
Stir together the flour and water and stir it into the cooking liquid.
8
Bring to a boil, stirring. Reduce the heat and simmer 10 minutes.
9
Slice the roast and serve with the gravy.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 onion, 2 cloves garlic, 4 lb. rump roast, 2 tsp. salt, and more.

Yes, Crock-Pot Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock-Pot Pot Roast

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