Friday, January 14, 2011
Recipe Friday: Pot Roast
Several weeks ago I told Norma I'd post a fantabulous slow cooker pot roast recipe from Woman's Day. Unfortunately, my recipe has disappeared. I looked all over the Woman's Day site, but still had no luck
The good news is, Woman's Day has several pot roast recipes and I found one similar to my old favorite! I haven't made it yet, but I will next week! Hope you enjoy it.
Be sure to visit the Woman's Day site so you can take advantage of all the great recipes listed!
1 can (10 3⁄4 oz) condensed golden mushroom soup
1⁄3 cup dry red wine,
2 Tbsp tomato paste
2 cloves garlic, minced
1 tsp dried thyme
3 1⁄2- to 4-lb boneless bottom round roast or chuck roast
1 lb carrots, peeled and cut into 2-in. pieces, thick pieces halved lengthwise
In a 5-qt or larger slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange carrots around meat.
Cover and cook until meat and carrots are tender, on low 8 to 10 hours or on high 5 to 6 hours.
Transfer meat to a cutting board and slice. Arrange the sliced beef and carrots on a serving platter and spoon some of the gravy over the top. Serve with the remaining gravy
Do you have a favorite pot roast? What's the most unusual pot roast you've ever heard of? Tweet me @: maria_mckenzie. Thanks for visiting with me today, and have a great weekend!