Hamilton Beach 33970 Manual page 13

Recipes
(cont.)
Slow Cooker Pot Roast With Wine and Herbs
Ingredients:
1 (3- to 4-pound [1361- to 1814-g]) chuck pot roast
Salt and coarse black pepper
Vegetable oil
8–10 small red potatoes, halved
3–4 medium carrots, cut into 2-inch (5.1 cm) pieces
2 medium onions, quartered
1/2 cup (118 ml) beef broth
1/2 cup (118 ml) medium-bodied red wine, such as Pinot Noir
2 sprigs fresh rosemary
2 sprigs fresh thyme
Directions:
1. Pat roast dry with paper towels and sprinkle generously with salt
and black pepper.
2. Heat a large skillet over high heat. Add 1 tablespoon (15 ml) oil.
When oil is simmering, add pot roast and brown on all sides, 2 to
3 minutes total.
3. Place half of vegetables in bottom of cooking vessel, sprinkle with
salt and pepper, and top with roast.
4. Add remaining vegetables and sprinkle with salt and pepper. Add
broth, wine and herbs.
5. Select Slow Cook mode, set to HIGH for 5 to 6 hours or LO for 8
to 9 hours, and press START. Pot roast will be fork-tender when
done.
Serves: 6 to 8
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