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Description
Vibrantly flavored with red wine and Italian seasoning, this slow cooker pot roast is zesty and robust. Serve with crusty rolls. Photo credit: Amy Johnson from She Wears Many Hats.
Ingredients
US|METRIC
6 SERVINGS
- 1 lb. medium potatoes (unpeeled, cut into 1-inch chunks)
- 1/2 lb. baby carrots
- 1 large onion (thickly sliced and separated into rings)
- 2 1/2 lb. boneless beef chuck roast (well-trimmed and cut into 6 pieces)
- 2 pkg. mccormick brown gravy mix
- 1 1/2 Tbsp. flour
- 2 1/2 tsp. mccormick perfect pinch italian seasoning
- 1 tsp. McCormick Celery Salt
- 1/2 cup water
- 1/2 cup dry red wine
- 1 Tbsp. McCormick Parsley Flakes
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Directions
- Layer potatoes, carrots, 1/2 of the onion slices and beef in slow cooker.
- Mix Gravy Mixes, flour, Italian seasoning and celery salt in small bowl. Sprinkle all over beef. Top beef with remaining onion slices. Mix water and wine; pour over top. Cover.
- Cook 8 hours on LOW or until beef and vegetables are tender. Add parsley flakes; stir well. Remove beef and vegetables to serving platter. Spoon some sauce over beef and vegetables. Serve remaining sauce on side, if desired. Thicken sauce if desired.
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