Probably one of my all-time family favorites is Pot Roast. It’s easy, it cooks slowly in the slow cooker, and it’s a fabulous “one pot” meal = easy clean-up and I love “fix it and forget it” dinners.
What made this even better tonight was the BEEF! Grass-fed Angus Beef from Hill Creek Farms – Hartsville, a local to me farm, I personally visited in August of 2014. In fact, at that time, a friend of mine and I purchased a side of beef we shared, and it has been worth every penny we paid.
For the price per lb., we got roasts, steaks, tenderloins, stew beef, ground beef and everything in-between. It’s all been wonderful, and something I would do again and again and again. Why? The taste is far superior to store-bought and I know how they were raised, with no antibiotics or added growth hormones. You can read all about my trip to Hill Creek Farms – Hartsville here.
1 beef chuck roast
1/4 cup Copycat Lipton Onion Soup Mix from my friend, Ann, at The Fountain Avenue Kitchen
1 small can tomato paste
1/2 cup red wine
4 cups beef bone broth (or beef broth)
2 tbls. minced garlic
2 tsp. dried thyme leaves
salt and pepper to taste
6 medium-sized Red or Yukon Gold potatoes, peeled
6 – 8 carrots, peeled and cut in half
Spray or lightly oil a large slow cooker. Place onion soup mix, tomato paste, red wine and beef bone broth in slow cooker and whisk lightly to blend. Add chuck roast and ladle some of the mix over top. Cover and cook on low 6 hours.
Add whole peeled potatoes and peeled carrots and continue cooking on low approx. 2 hours or until vegetables are tender.
Remove roast and vegetables from slow cooker to a large serving platter. Ladle some of the “gravy” or cooking liquid over top, or serve the gravy with the roast at the table.