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Pot Roast with Wine

2 lb corner topside
oil for frying
1 lb whole small onions
1/2 cup water
1/4 lb button mushrooms
1/2 cup red wine
1 can whole tomatoes -- (15 oz)
salt and pepper to taste
1 tsp mixed herbs
1/4 cup flour
2 Tbs chopped parsley
1/4 cup water (extra)

Heat oil in pan. Add meat and brown well on all sides. Place in slow cooker. Add the whole onions to the pan and cook until golden brown, add the mushrooms to sweat for a few minutes. Place in the slow cooker with the meat.

Add the undrained tomatoes, water, wine, salt and pepper and herbs.

Cook on HIGH one hour, then turn to low for 6-8 hours. Remove meat from cooker and add the flour mixed with extra water, Cook on HIGH until gravy thickens. Stir in parsley. Slice meat and spoon gravy over.

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