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Ultimate Pot Roast Filed in Beef
on March 16th, 2011

Chef's Notes

We have added noodles to the leftover broth and cut up the meat for a delicious beef soup!

Directions

The estimated prep time for this recipe is 15 minutes and 8 hours cook time.
Sprinkle salt and pepper on beef. Heat oil in large dutch oven over med heat and add bacon and cook to render fat. Add onions, carrots, celery and garlic and saute until slightly softened. Place in crock-pot with rest of ingredients. Cook on low 8 hours. Serve over rice or noodles.

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Chef Details

Kim Stumpf is from Baltimore, MD
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Ingredients

  • 3 1/2 lb bonelss chuck roast
  • 1 t. each salt and pepper
  • 1 T. olive oil
  • 1 slice of bacon, cut into small pieces
  • 1 1/2 c. chopped onions
  • 3/4 c. each finely chopped carrot and celery
  • 1 T. minced garlic
  • 28 oz can diced tomatoes
  • 1 c. dry red wine
  • 1/4 t. dried thyme
  • rice or noodles, if desired

Nutrional Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 0

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 0g
  •     Dietary Fiber: 0g
  • Protein: 0g

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