Recipe4Living.com's
Crock Pot Full of Pot Roast

The beef literally falls of the bone in this recipe. The bones and the ingredients in this roast recipe make a rich broth so a thickener really isn't necessary.

Ingredients:

• 4 lg. carrots, cut in half
• 4 stalks celery, cut in half
• 1 lg. red onion, quartered
• 2 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 garlic bulb, slice top off
• 1 scallion, peeled and chopped
• 1 stick butter, cut 1-inch thick pieces
• 4 lb. 7-bone beef roast
• 2 Tbs. kosher salt
• 2 Tbs. freshly ground black pepper
• 1 C. beef broth
• 2 Tbs. Worcestershire sauce
• 1/2 C. red wine
• 1 lb. yukon small gold potatoes, scrubbed, skins on and cut in half

1. Place carrots, celery, onions, rosemary, thyme, garlic bulb and scallion in bottom of 6-qt. crock pot. Scatter butter over the vegetables.
2. Salt and pepper the beef roast on both sides. Lay on top of vegetables.
3. Mix broth, Worcestershire sauce and red wine together. Then pour mixture over ingredients in crock pot.
4. Cook on low for 6 hours.
5. Add potatoes to crock pot and cook on high an additional 2 hours.
6. Carefully remove roast. It will probably be so tender it falls off the bone.
7. Remove vegetables and keep all warm. Discard the sprigs of rosemary, thyme and garlic.
8. Strain juice and make gravy if desired. Make a roux and mix into the boiling broth, stir until thickened.

Enjoy!

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