Boise Crockpot Pot Roast

Source

Author: Bob and Robin Young

Source: Adapted From - Whole Foods, Boise

Web Page: www.boisefoodieguild.wordpress.com, www.rockinrs.com

Servings

Servings: 8

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 6 hours

Total Time: 6 hours and 30 minutes

Degree of Difficulty

Degree of Difficulty: Easy

Ingredients

Ingredients

2½ - 3

lbs

Chuck Roast

1

T

Barons Meat Rub

2

lbs

Potatoes, cut into chunks

1

lbs

Carrots, cut

2

med

White Onions, quartered

4

med

Shallots, quartered

6

lg

cloves garlic, peeled

1

c

dried Mushrooms

6

T

Knorr Classic Demi-Glace Sauce Mix

1

c

Water

1

c

Marsala

Procedure

1

Rub the roast with Barons Meat Rub. Let sit for 1 hour. Brown roast.

2

Place the roast in a Crockpot. Cut the vegetables and place all in the pot.

3

Mix the Demi-Glace with the water. Whisk to dissolve. Place in a microwave and heat to a boil. Add the Marsala and stir. Add to the Crockpot. Stir vegetables to mix with the broth.

4

Cook on “Warm” for 1 hour. Stir vegetables again. Turn the Crockpot to “High” and continue to cook for 5 hours or until the meat is tender.

5

Serve with a good Pinot Noir.