BEST Pot Roast Ever (despite cook's error)
3 lbs. Chuck Roast
2 Tbsp flour
Dash of fresh ground pepper
Dash of salt
1 Vidalia onion, skinned and chopped
1 teaspoon chopped garlic in olive oil
1 lb. of small red potatoes
4 carrots, skinned and cut in large chunks
1 bay leaf
1 beefy onion soup packet
¼ cup water
½ Red Marsala wine
Place a crock-pot liner into a large crock-pot. Spray with
cooking oil
Dust meat with flour and season with freshly ground pepper
and dash of salt.
Heat large skillet on high and brown sides of meat.
Place the onions into the stoneware of crock-pot. Add
meat. Mix soup, water
and wine and pour over meat. Surround meat with the
vegetables.
Cook on low for 7 hours, high for four hours.
Serves eight.
+My error (blessing in disguise) was that I did not turn
on the crock pot for two hours.
In doing so, the meat MARINATED for two hours! To correct the cooking,
I heated
the oven to 350°F and cooked the stoneware in it for the first hour.
Then
for an hour and a half more I had it simmer back in the metal crock-pot.
You could cook it for the three hours in the oven and
place the potatoes and carrots in at the last hour of cooking.
*DO NOT set stoneware in a 400°F oven, as the heat
may crack the stoneware.
