Tuesday, November 9, 2010

Crock Pot Pot Roast

This is one of my favorite crock pot dinners! It truly doesn't get any easier... and it's so comforting and delicious. This is the kind of meal you don't mind coming home to on these dark cold evenings. No need to worry about potatoes in this pot roast recipe, rutabaga's work just as well... if not better! Enjoy and stay warm!

3-4 lb. chuck or rump roast
6 cloves garlic, pealed
1 yellow onion, quartered and sliced
1 large rutabaga, peeled and chopped in chunks
1 turnip, peeled and chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 C white wine
Ground black pepper

With a knife, cut small slits into the pot roast (as many random slits as you have garlic cloves). Stuff garlic gloves into the meat, and place in crock pot, fat side up. Pour wine over roast and sprinkle with some pepper. Add veggies around roast, cover, and cook on low for 5 hours. Eat well, and enjoy the fruits of your labor! ;-)

1 comment:

Anonymous said...

Delicious! Who knew rutubagas were so tasty?

CrossFit Santa Cruz Central