Easy and tasty pot roast. Cooked in a slow cooker, it's tender and delish! Leftovers are even better!

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Recipe Summary

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Trim fat from roast.

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  • Line the bottom of a slow cooker with onion slices, then place roast on onions.

  • Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.

  • Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.

  • Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.

  • Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

Cook's Note:

If desired, marinate the roast overnight in Cuban mojo (citrus-based marinade).

Nutrition Facts

404 calories; protein 40.4g; carbohydrates 9.2g; fat 19.1g; cholesterol 107.3mg; sodium 794.6mg. Full Nutrition
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