Pot Roast

For Robert…

Robert and I have fond memories of this dish.  Something about the potatoes, and the sauce…  Anyway, he requested this recipe….

Pot Roast

Crockpot Challenge: Pot Roast
Image by The Flying Enchilada via Flickr
2 pounds beef lion top sirloin
2 tbsp. tomato paste
1 package dry onion soup mix
1 beef bouillon cube
1 bay leaf
2 tbsp. Worcestershire sauce
1/2 cup wine
2 cups water
4 carrots, chopped
4 potatoes, chopped
also good: celery, onion and mushrooms
Preheat oven to 350 degrees.
In a large roasting pan, place meat in the pan, and arrange the vegetables around the meat.  (Jennifer’s note: I prefer to brown the meat in a Dutch Oven with a little olive oil first.)

In a bowl, mix the tomato paste, onion soup, beef bouillon cub, bay leaf, Worcestershire sauce, wine and water.

Pour over top of meat.

Place lid on roasting pan, and bake for about 2 hours.

Yields: 8 servings


5 thoughts on “Pot Roast

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