In a slow-cooker, add red wine and tomato paste. Mix until the paste dissolves.
Place the roast in the cooker, and surround with the prepared vegetables, bay leaf.
Cover with beef broth (ideally you want the broth level to reach the top of the roast).
Season with salt and pepper. (I'm generous with the salt and pepper here since I'm seasoning the meat, the vegetables, and the broth all at once.)
When the weather cools, sometimes it's nice to have a hearty, hot meal. This week, Vanessa shares her version of a beef pot roast that doesn't take much work.
- 3.5-lb. beef round roast
- 32 oz. beef broth
- 1 cup red wine
- 6 tbs. tomato paste
- ½ lb. string beans
- 1 dozen small red potatoes, quartered
- 8 oz. mushrooms, sliced
- ½ sweet yellow onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- Worcestershire sauce, a few dashes
- Salt & pepper, to taste
- Corn starch (up to 4 tbsp.)
- Cold water (up to 4 tbsp.)
Set on low and cook until internal temperature of the roast is at least 165°F, For medium doneness, about 6 hours.
When you're ready to serve, remove the meat and vegetables from the cooker. Wait at least 15 minutes before slicing the roast.
FOR GRAVY: In a microwave-safe dish, whisk cold water and corn starch. Then add some broth from the cooker. Microwave for 1 minute, whisk, then microwave for another minute and whisk, until sauce thickens. Proportions for gravy are as follows: 1 tbsp. corn starch + 1 tbsp. cold water + 1 cup broth.