So well… here’s the thing: if 4pm comes at my house and I don’t have a plan for dinner, I get cranky. Nevermind that my husband gets “hangry” around 5:30 p.m. IYKWIM. Put cranky and hangry together in the same house with a bunch of kids—and you can see why I need a plan for dinner.
As I’ve said before a million times: I think crockpots are a busy mom’s best friend. You can avoid the 4pm emotional breakdown by simply having a PLAN before you need to have a meal.
This pot roast has been in my slow cooker many, many times in the past 30 years I’ve been married to my man—and now my girls are making it for their friends and family! (Win!) It’s inexpensive and delicious… it’s the best slow cooked pot roast ever. Enjoy!
You’ll need:
- One 4-6 pound lean boneless beef chuck pot roast (tied)
- 2 cans diced tomatoes
- 1 spoonful of beef bouillon (I love “Better than Bouillon“) – enough for 2 cups liquid
- 1/2 cup boiling water
- 2 cups red wine
- packet of leek soup mix (from Knorr, if you can find it) I keep these in my pantry at.all.times.
- 2 Tbsp Worcestershire sauce (or more if you like)
- 2 Tbsp minced garlic (that’s about 8 cloves if you like it fresh)
- 1 tsp each
- thyme
- marjoram
- rosemary
- carrots – enough to cover the pot roast, cut into chunks
- 3 med/large parsnips – these are GREAT in this roast! Cut them up into chunks
Directions:
- Dissolve bouillon in boiling water. I like to put a spoonful of the bouillon into a coffee mug and just let it sit there. While you’re waiting for it to dissolve, put leek soup mix, garlic, tomatoes, wine—just put it all in except the meat and veggies. Pour bouillon in and mix together.
- Add meat, turning to coat with the liquid
- Arrange veggies around the roast. Cover.
Cover and cook for 9-11 hours on low or until fork-tender.
- Remove meat to cutting board
- Leave the rest in cooker; set to high… you’re going to make gravy!
- Whisk 6 Tbsp flour into 1/2 cup of cold water. I use my bullet to do this now-a-days (five stars!)
- Stir flour mixture into liquid—with 2 tsp tarragon if you have it (yum!) and some more red wine if you like that sort of flavor. We think it’s amazing. Cover and cook for about ten minutes, until thickened.
- Place meat onto a serving platter and spoon some gravy over it to serve.
I hope you love this as much as my family does!
Enjoy!
P.S. – Would you like more ideas for managing your busy days, including meal planning? Check out my book!
Heidi,
What size diced tomatoes does the recipe call for? The big cans, or the 13 oz ones?
So excited to try this!
Hi Flory! I use two standard size cans, so the 13 oz would be just fine! Let me know how it turns out!
It was delicious! Even the pickiest of the kids liked it. I couldn’t find leek soup mix so I used Knorr’s vegetable soup/dip mix – that was as close as I could get. Thank you so much!
Awesome! Love it, Flory! <3
This IS the best pot roast EVER!! I’ve never been good with cooking and honestly was a bit skeptical as I put all the ingredients together but it was fabulously delicious, the first time around with mashed potatoes. Yesterday, we had leftovers as “beef stew” with egg noodles since the gravy had thickened so perfectly. My husband said it was “great” and that’s a huge compliment from him – thanks, Heidi!!
Hi can I use beef broth instead of bullion? For some reason I am fearful of using bullion… Kind of like the pressure cooker fear. I think my Mom must have instilled this fear in me LOL anxious to try this tonight my older girls just had their wisdom teeth removed and I was trying to find a meal to serve with Mashed potatoes.
Thanks
Dori
Absolutely!
This sounds amazing! I’m going to make this on Sunday! Thanks so much!
I can’t do the alcohol. What can I use in place of it?? Thanks for the recipe!!
Instead of the alcohol I use beef broth even though I added better then bullion beef. So good!!