Red Wine - Rosemary Braised Pot Roast
This is a wonderful recipe to make for those fall and winter cold evenings. Easier to put together than you think and sure to impress!
- 1 (4-pound) beef bottom round roast
- 1 teaspoon dried rosemary, crushed
- 1 tablespoon oil
- 3 onions, sliced
- 3 gloves garlic, minced
- 1 1/2 cups beef broth, divided
- 1 cup red wine
Preparation time 30mins
Cooking time 630mins
Rub beef with rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in large nonstick skillet, heat oil over medium heat. Add beef; cook until browned on all sides, about 10 minutes, turning occasionally.
Transfer to slow cooker. Add onions and garlic to drippings in skillet; stir in 1/2 cup broth.
Cook until browned bits on bottom of skillet have been stirred up, stirring frequently; transfer mixture to slow cooker. Pour wine and remaining broth over beef and onions.
Cover; cook beef and onions on low 8 to 10 hours until beef is cooked through and tender and onions are soft. Skim and discard fat from pan juices; serve juices with beef.