Michelle Sanders sent over this delicious English pot roast recipe. The original source is a blog called Fran's Kitchen. This is a sure thing with little to no prep time involved. D-E-L-I-C-I-O-U-S! Serve with a nice crusty bread, fall greens, & a big glass of wine.
Ingredients:- 3-5 pound roast cut into a few large pieces
- 1 Large onion
- 1 Cup red wine vinegar
- 1/2 Cup olive oil
- 1 Cup red wine
- 3-4 Cloves garlic
- Salt & pepper
Directions:
*Special Note: My friend Melanie added vegetables to this recipe, and they were too acidic. I recommend following the recipe.
Meat tends to cook down, so it's important to cook it in liquids that are full of flavor.
Peel onion and slice in 1 inch thickness. Line bottom of crock pot with onion.
Salt and pepper the meat and place on top of the onion.
Combine (No need to combine if you are in a rush) vinegar, oil, wine, and garlic and pour on top of meat. The liquid should come up to the bottom of the meat. You can add more liquid or water.
Set for 8 hours on low (most tender meat) or 6 hours on high and try not to dig in too early!
*Special Note: My friend Melanie added vegetables to this recipe, and they were too acidic. I recommend following the recipe.
Meat tends to cook down, so it's important to cook it in liquids that are full of flavor.
Peel onion and slice in 1 inch thickness. Line bottom of crock pot with onion.
Salt and pepper the meat and place on top of the onion.
Combine (No need to combine if you are in a rush) vinegar, oil, wine, and garlic and pour on top of meat. The liquid should come up to the bottom of the meat. You can add more liquid or water.
Set for 8 hours on low (most tender meat) or 6 hours on high and try not to dig in too early!
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