Name: Bottom Round Pot Roast
Prep time: 45 min
Cook time: 16 h
Yield: 4 people
Ingredients: 3 lb Beef Roast (bottom round); 4 med Potatoes; 4 med Carrot; 2 stlk Celery; 1 med Onion; 4 clove Garlic; 3 tbsp Tomato Paste; 1 cup Red Wine; 3 cup Beef Broth; 1/2 tsp All Spice; 3 Bay Leaves; 2 sprg Thyme

Bottom Round Pot Roast

Cut with a fork tender pot roast

CourseEntrée
CuisineSlow Cooker

Servings	Prep Time
4 people	45 minutes

Cook Time	Passive Time
16 hours	24 hours

Servings	Prep Time
4 people	45 minutes

Cook Time	Passive Time
16 hours	24 hours

Bottom Round Pot Roast

Cut with a fork tender pot roast

CourseEntrée
CuisineSlow Cooker

Servings	Prep Time
4 people	45 minutes

Cook Time	Passive Time
16 hours	24 hours

Servings	Prep Time
4 people	45 minutes

Cook Time	Passive Time
16 hours	24 hours

Ingredients

Pot Roast

3 lb Beef Roast bottom round
4 med Potatoes
4 med Carrot
2 stlk Celery
1 med Onion
4 clove Garlic

Gravy

3 tbsp Tomato Paste
1 cup Red Wine
3 cup Beef Broth
1/2 tsp All Spice
3 Bay Leaves
2 sprg Thyme

Servings: people

Instructions

Rinse and apply salt to pot roast and let sit for a few hours in the fridge.
Rinse veggies and leave unpeeled. Chop potatoes into eighths, carrots and celery into 2 inch pieces and crush the garlic. Add to crock pot.
Take roast out of the fridge and rub in some ground pepper. Sprinkle roast with flour.
Heat a large skillet to med-high, add olive oil, and sear all sides. About 2-4 minutes. Place seared meat on veggies in crock pot.
Deglaze pan with red wine and add tomato paste stir. Add beef broth, all spice, bay leaves, and thyme and stir until it simmers. Remove from heat and add 6 ice cubes to reduce the heat. Add to crock pot.
Set crock pot to 180°F overnight. In the morning, turn up to 200°F.

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Bottom Round Pot Roast

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