Beef Burgundy Pot Roast (Crock Pot)

I recently purchased a gallon jug of Burgundy wine. One might ask why would I do such a thing, since I don't even drink the stuff. Well, I purchased it mainly for the jug. I am making this wonderful elixir, cordial type concoction with vanilla, vodka and some other stuff and it needs has to be made in a gallon jug. In case you haven't noticed, not much stuff comes in gallon glass jugs these days. I needed an extra one, because I want to get two batches going, and I didn't see the point of ordering an empty jug for the same price as one filled with wine. My husband will drink some of it and I am coming up with some pretty delicious ways to get rid of it! This easy roast is one of them. I encourage you to give it a try. You don't have to buy a whole gallon, a cup or so will work just fine! If you find yourself in my neighborhood, why not drop by for a glass or two of wine? I got plenty! Come on over, I got you covered!

Start with a lean beef roast around 3 pounds.
1 cup burgundy wine
1 cup water
1/4 to 1/2 cup celery, chopped very fine
1 small onion, chopped fine
1 pkg fresh mushrooms, sliced
2 cloves garlic, chopped fine
1 bay leaf
1 can golden mushroom soup
2 tablespoons oil (for browning roast)
salt and pepper to taste
a few dashes of worcestershire sauce, to taste
Mrs. Dash Garlic and Herb seasoning

Place chopped onion, mushrooms, garlic and celery in bottom of crock pot.
Heat oil in a large skillet on medium high heat.
Rub salt, pepper, and Mrs. Dash on both sides of roast.
Brown both sides in skillet.
Place on top of veggies in crock pot.
Mix water, soup, worcestershire sauce and wine together and pour over roast.
Add bay leaf and cook on low for about 6 to 7 hours or until falling apart.
If desired, you can remove roast when finished, and thicken the flavorful drippings with a combination of  corn starch and water added to the crock pot and cooked for an additional half hour or so. I usually do this step on top of the stove in a saucepan on medium heat, whisking frequently until thickened.
serve with hot noodles, if desired.
Enjoy!

Easy Beef Pot Roast

This is the easiest way to prepare a beef roast that I have come across. It is fool proof and always a hit. The key ingredient here, other that the roast, is the pot used. A heavy dutch oven with a well fitting lid is essential for this recipe. The ingredients added can be altered to suit tastes, but the basics don't need to be messed with. I love this recipe because it brings out the flavor of the beef, unmasked by wine or strong sauces. Another good thing about this one is, you probably already have everything you need. It is juicy and tender and very simple! Why not try one tonight?

3 to 4 pound beef chuck roast
1 onion, thinly sliced
2 to 3 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 stalk celery, finely chopped (optional)
1/4 cup red bell pepper, finely chopped (optional)
1/2 cup sliced mushrooms (optional)
1 bay leaf
Salt and pepper

Preheat oven to 350.
Place olive oil in bottom of dutch oven and heat to medium high on a burner on top of stove.
Salt and pepper roast liberally. Brown on all sides, about 4 minutes each side.
Remove roast, put all other ingredients in bottom of dutch oven, sprinkle with salt and pepper.
Place roast on top and bake covered in oven on 350 for about 45 minutes.
Turn oven temperature down to 300 and cook for an additional 1 1/2 to 2 hours.
Allow to stand for about 15 minutes. Remove roast and place the veggies on top. Don't forget to remove the bay leaf.