Slow Cookers Savory Pot Roast - Fox 2 News Headlines

Slow Cookers Savory Pot Roast

Recipe provided by McCormick Recipe provided by McCormick
  • Recipe CollectionMore>>

  • Chef Kelli's Grilled Corn Party!

    Chef Kelli's Grilled Corn Party!

    Thursday, July 31 2014 11:59 AM EDT2014-07-31 15:59:21 GMT
    Chef Kelli's Grilled Corn Party! 
    Chef Kelli's Grilled Corn Party! 
  • Asian Salads & Sauces at The Community House

    Asian Salads & Sauces at The Community House

    Wednesday, July 30 2014 12:22 PM EDT2014-07-30 16:22:45 GMT
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
    Some of the most popular Asian inspired salads and sauces will be taught at The Community House in Birmingham. 
  • Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Chef Rebecca's grilled zucchini, quinoa & chickpea salad

    Monday, July 28 2014 9:05 AM EDT2014-07-28 13:05:58 GMT
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market
    Grilled Zucchini, Quinoa & Chickpea Salad courtesy Chef Rebecca, Busch's Market

Savory aromas entice you as this easy meal-in-one gently simmers in the slow cooker.  Later, you can enjoy a hearty, full-flavored family meal.  Choose a boneless chuck roast for the richest taste or a rump roast if you prefer lower fat.

Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH

3 pounds boneless beef chuck or rump bottom round roast, well trimmed
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
1 cup red wine or water


1.  Place roast and vegetables in slow cooker.

2.  Mix Seasoning and red wine until blended.  Pour over roast and vegetables.  Cover.

3.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove roast and vegetables to serving platter.  Stir sauce before serving.

IMPORTANT:  For best results, do not remove cover during cooking.

Test Kitchen Tip:  For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before.  (Cover the potatoes with water to prevent browning.)  Then refrigerate until you're ready to start the slow cooker the next day.
 
 
 

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

WJBK-TV | Fox 2
16550 West Nine Mile Rd.
Southfield, MI 48075

Main Station: (248) 557-2000
Newsroom: (248) 552-5103

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices