Tuesday, December 7, 2010

Thrifty Recipe- Slow Cooker Pot Roast

It's seven degrees outside as I write this. The perfect day for a nice hearty crock pot meal. This pot roast recipe was easy and turned out great! It also creates a lot of leftover meat that could be used for fajitas or sliced on sandwiches. The recipe is from the November 2010 issue of Women's Day Magazine.

Slow Cooker Pot Roast
Serves 8

1 can (10 3/4 oz) condensed golden mushroom soup
1/3 cup dry red wine or cooking wine
2 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon dried thyme
3 1/2 to 4 pound boneless bottom round roast or chuck roast or similar
1 pound carrots, peeled and cut into 2-inch pieces, thick pieces halved lengthwise

1. In a 5 quart or larger slow cooker, whisk together soup, wine, tomato paste, garlic, and thyme. Add beef, turning to coat. Arrange carrots around meat.
2. Cover and cook until meat and carrots are tender. On low 8 to 10 hours or on high 5 to 6 hours (I used a smaller piece of meat and ended up doing 4 hours on high and then one hour on low)
3. The recipe says to pull out the meat and slice, but I was able to break it into pieces with a fork and serve that way.


  1. Used the recipe tonight with thighs...was great.

  2. Sorry - not this recipe..the Hawaiian Chicken Drumsticks...


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