Pot Roast With Red Wine Gravy

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 1/2-3 lbs beef roast (i use a rump roast)
• 1 1/2 cups red wine
• 1/2 cup water
• 6 garlic cloves, whole
• 1 large onion
• 1 cup baby carrots, whole
• 1 tablespoon worchestershire sauce
• 3 tablespoons brown sugar
• 2 beef bouillon cubes
• 1 teaspoon dried basil
• 1 tablespoon horseradish
• salt and pepper
• 4 tablespoons butter
• 3 tablespoons flour

Recipe

• 1 make six deep slits into the roast. insert one clove of garlic into each slit.
• 2 slice 1/2 of the onion. layer on the bottom of the crock pot.
• 3 add baby carrots.
• 4 sprinkle salt and pepper on all sides of the roast. place roast in crock pot on top of vegetables, fat side up.
• 5 finely chop remaining onion.
• 6 mix onion, wine, water, worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. pour over roast.
• 7 cook roast on low heat for 6-7 hours.
• 8 turn roast over halfway through cooking to allow both halves to cook in the juices.
• 9 remove roast to a serving plate. spoon about 1/2 cup of juices onto the roast. allow the roast to rest for 10-15 minutes.
• 10 puree remaining juices, onions, and carrots in a food processor to make a gravy.
• 11 pour gravy into a medium saucepan and heat on low.
• 12 melt butter in a small pan or cup. wisk in flour until it forms a paste.
• 13 wisk paste into gravy mix. continue to heat until thickened.
• 14 slice roast, serve with gravy and enjoy!