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Beef Pot Roast With Red Wine

Gadget.Cook's picture
  Beef pot roast 2 Pound (Very Lean, Rump, Round, Or Sirloin Tip)
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Dry red wine 1 Cup (16 tbs)
  All purpose flour 1⁄4 Cup (4 tbs) (In 0.25 Cup Cold Water, Mixed To A Paste)
  Salt 1 Teaspoon
  Bay leaves 3
  Whole black peppercorns 1 Dozen
  Lemon 1 , sliced

Dredge beef with flour and brown in hot oil in a large skillet.
Remove, cut into thick slices, and place in slow cooker.
Drain accumulated fat from skillet and add water.
Stir to loosen browned bits.
Add wine, flour-water mixture, and salt.
Bring to a boil, stirring constantly until thickened.
Pour over meat in the slow cooker and add remaining ingredients.
Cover and cook on low 8 to 10 hours.
Serve with boiled potatoes.
Lemon slices added the last hour of cooking will retain their shape and color.

Recipe Summary

Main Dish

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