Recipe for Monday’s Crock Pot meal

Here’s the recipe for the pot roast dinner I made in the Crock Pot on Monday. Emee ate all her meat but decided it was too spicy once she started eating the potatoes and carrots. It has a lot of garlic and garlic pepper in it. I don’t think the garlic bothered her but I know the pepper started building up in your mouth after a bit so I think it was the pepper that finally got to her. The original recipe called for a 3.5 lb rump roast. I know from experience that our family that 1 lb of meat will still leave leftovers. So I tried to get the smallest rump roast I could find, which was just over 2 lbs, and then I cut it in half and frozen one half for another day. Also, this recipe called for minced garlic but whenever a recipe calls for minced or chopped garlic I use pressed garlic. I just like that the garlic is softer and diffuses through the dish better when it’s pressed.

1 packet beef stew flavoring for slow cookers

1 lb beef rump roast

1 bag small red potatoes, halved (I think it was a 1lb bag but I??????m not sure)

3 large carrots, sliced

2 celery ribs, sliced

4 garlic cloves, pressed

???? teaspoon garlic pepper

2 teaspoons Italian seasonings

1 ???? cups red wine (I used our favorite Montepulciano d’Abruzzo)

1 can beef broth

???? cup all-purpose flour

1.       Place the contents of the stew flavoring mix in a small baking dish. Place the roast in the dish and rub or pat the mix all over it.

2.       In the slow cooker, place half each of the potatoes, carrots, celery, and garlic. Season with half each of the garlic pepper and Italian seasonings. Mix together 1 cup of the wine and the broth. Pour into the slow cooker. Add the roast. Cover the meat with the remaining vegetables, garlic, garlic pepper, and Italian seasonings.

3.       Cover and cook on low heat setting for 9 hours or until the meat is tender.

4.       Remove the meat to a warm serving platter. Scoop out the vegetables with a slotted spoon and scatter them over and around the roast. Cover with foil to keep warm. Pour the juices from the slow cooker into a medium saucepan and bring to a boil on top of the stove over medium-high heat. Whisk together the remaining ???? cup wine and the flour until well-blended. Stir into the juices in the saucepan and cook, stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3 to 5 minutes.

Enjoy! Here’s the link to the photo of how mine turned out:

The original recipe is call Old-Fashioned Sunday Supper and is in The Best Slow Cooker Cookbook Ever by Natalie Haughton.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s