I am a die hard crock pot roast cooker. I always cook my pot roast in the crock pot – always. So this was a step out of my comfort zone for sure.
I was very nervous about making a dry brick of meat. Having used the crock pot – it generally takes 6 to 8 hours to cook a roast. The 2 ½ to 3 hour cook time added to my nervousness.
I have also never used a cooking bag. I have done packets with parchment or aluminum foil, but never a bag.
This was just as easy as loading the crock pot. I used baby potatoes and just threw them in, didn’t cut them or anything. I rough cut the onions into large chunks – did the same for the mushrooms and carrots. I don’t like mushy vegetables and find that when cooking for extended times, the vegetables get mushy if they are cut too small.
The wine and tomato sauce were new additions for me.
Not only did the meat come out perfectly cooked – not a dry piece in sight – because of the bag, the roast basically made it’s own gravy!
The tomato sauce mixes so well with the beef stock and wine. The gravy is beefy with just a hint of tomato – it isn’t overwhelming. The vegetables were perfectly cooked; the roast was delicious. The only thing I would change is adding just a touch more salt.
This is definitely one of those recipes that will make you look like an amazing chef, without you actually having to put in an insane amount of work!
Very, very impressed!
PERFECT POT ROAST
1/3 Cup Flour
8 Ounces Tomato Sauce
¼ Cup Red Wine
¼ Cup Water
1 Teaspoon Instant Beef Bouillon
1 Teaspoon Salt
½ Teaspoon Pepper
3 to 4 Pound Chuck Pot Roast
½ Pound Fresh Mushrooms
2 Potatoes
3 Carrots
2 Onions
Preheat oven to 325 degrees. Place a large cooking bag into baking dish. Shake flour in the bag. Add tomato sauce, wine, water, bouillon, salt and pepper to the bag and shake to mix. Add roast and mushrooms. Peel and quarter the vegetables, add to the bag. Turn bag to coat all ingredients. Close and tie bag. Make six ½ inch slits in top and cook 2 to 2 ½ hours or until tender. Serve with gravy spooned over roast.
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