Slow cooker pot roast

From staff and wire reports
November 18, 2010 at 2:55 pm  | Mobile Reader | Pring this storyPrint 

Slow cooker pot roast
Courtesy of Family Features
Courtesy of Family Features

1 (2 1/2-pound) boneless beef sirloin tip or chuck roast
1 tablespoon prepared horseradish
1 1/2 pounds yellow onions, trimmed and cut into 1/2-inch slices
1 pound Wisconsin red potatoes, trimmed and halved
1/2 pound carrots, trimmed, peeled and cut into 2 to 3-inch pieces
2 tablespoons fresh thyme leaves, stripped from stems
1 tablespoon chopped fresh rosemary (stems removed)
2 cups tomato juice
1 cup low-sodium beef broth
1/2 cup red wine (or additional beef broth)
2 tablespoons flour
Pepper and salt to taste (optional)

Trim fat from beef roast. Place roast in bottom of 5 to 6-quart slow cooker.
Spread horseradish over surface of meat.
Top and surround roast with onions, potatoes, and carrots.
Sprinkle with thyme and rosemary and pour in tomato juice and beef broth.
Cover and cook on high setting for 6 to 8 hours or until beef is fall apart tender.
Mix wine (or beef broth) with flour and pour mixture around meat in slow cooker.
Gently stir flour mixture into existing sauce without disturbing the meat.
Replace cover and cook on high setting for 15 minutes or until thickened.
Before serving, season with pepper and salt to taste and garnish with sprigs of rosemary.

Yield: 4 to 6 servings

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