Ingredients
- 4 lbs. Round, chuck or boneless pot roast 1 tsp. Celery Salt
- 2 Tbsps. Canola Oil 1 cup Hot Water
- 1/2 cup Good red wine 1/2 lb. Baby Carrots
- 1 Clove Garlic, minced 10 Small red potatoes
- 1 medium Onion, coarsely chopped 1 lb. Whole medium mushrooms
- 1 Tbsp. Worcestershire Sauce 2 Stalks Celery, in-inch pieces
- 1 Tbsp. Catsup 1 Tbsp. Cornstarch
- 1 Tbsp. Beef Bouillon Base 1/4 cup Cold Water
- 1 tsp. Salt
- 1 tsp. Coarse ground black Pepper
Preparation
Step 1
Heat oil in a large heavy skillet over medium-low heat. Using long tongs, carefully brown roast, about one minute on each side and end. Remove roast and set inside your 7-quart slow cooker.
Add wine to the skillet and scrape bottom with spatula. Add onion and garlic, simmer one minute. Add next the next 7 ingredients, stir. Pour mixture over roast. Cover and cook in the slow cooker on low for 5 to 6 hours or on high for 3 to 4 hours. Arrange the vegetables around the roast and slow cook another 3 and 1/2 hours on low.
Remove the meat and vegetables to a large platter; cover with foil to keep warm.
For gravy: transfer the liquid to a saucepan and bring to a boil. In a small bowl or cup mix cornstarch and water together; pour into bubbling liquid. Stir until gravy thickens; pour over roast and vegetables.