Slow Cooker Roast Beef
Description
Prepare the ingredients the night before and place in the slow cooker in the morning for dinner that night. This makes the complete meal, meat, potatoes and veggies!
Ingredients
3-4 lb. chuck roast, shoulder cut
1.5 c. red wine
7-8 large potatoes, washed, peeled, cut in half
5-6 large carrots, washed
1 large onion, sliced
1/4 – 1/2 c. butter
1/3 c. flour
1 stick butter
seasoning salt, to taste
onion powder, to taste
1 t. garlic powder
salt and pepper, to taste
1/2 c. sour cream
1/4 – 1/2 c. milk (or Half and Half)
Directions
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Season roast with salt, pepper, seasoning salt, garlic powder and onion powder. Brown both sides in a hot pan with a few TBSP oil.
Line slow cooker with a slow cooker liner for easy clean up.
Cut up a large onion and put in bottom of the slow cooker. Place browned roast on top of onions.
Deglaze pan with 1 1/2 cups red wine. Simmer for 1 minute; pour over roast and onion.
Place the carrots around roast and the potatoes on top of the carrots. Cover slow cooker; cook on Low for 8-9 hours.
Remove potatoes; mash with milk, butter, sour cream, salt, pepper, and garlic powder. Keep warm.
Remove liquid from the slow cooker and bring to a simmer in a pan. Thicken with flour or corn starch; serve over roast and mashed potatoes.