HSN Slow Cooker Pot Roast

By pavaldez

Ingredients

• 3-4 lb. round, chuck or boneless pot roast
• 2 Tbsp. vegetable oil
• 1/2 cup good red wine
• 1 clove garlic, minced
• 1 medium onion, coarsely chopped
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Ketchup
• 1 Tbsp. Better Than Bouillon beef bouillon base
• 1 tsp. salt
• 1 tsp. coarse ground black pepper
• 1 tsp. celery salt
• 1 cup hot water
• 1/2 lb. Baby carrots
• 10 small red potatoes
• 1 lb. Whole medium mushrooms
• 2 stalks celery with leaves, cut into 1" pieces
• 1 Tbsp. cornstarch or potato starch
• 1/4 cup cold water

Preparation

Step 1

Heat oil in a large heavy skillet over medium-low heat. Using long tongs, carefully brown roast; about 1 minute on each side and end. Remove roast and set inside your 7 Qt. Slow cooker.


Add wine to the skillet and scrape bottom with spatula. Add onion and garlic, simmer 1 minute. Add next the next 7 ingredients; stir. Pour mixture over roast. Cover and cook in the slow cooker on low for 5-6 hours or on high for 3-4 hours. Arrange the vegetables around the roast and slow cook another 2 ½ hours on low.


Remove roast and vegetables to a large platter; cover with foil to keep warm.

Note
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.