Ingredients
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3
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1
-
1
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1
-
1
-
2
-
1
-
2
-
-
-
-
-
-
-
Directions
V’s Crock Pot Bottom Round Roast, After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 – this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue., I have never had any luck fixing roast… they are always just blah! I am getting ready to make this recipe however I dont have any red wine or carrots… suggestions for substitutes? Also would a sweet onion sea salt be ok to use instead of kosher salt?, Why does the recipe require kosher salt? How does that affect the flavor compared to regular salt?
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Steps
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1
Done
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Place Chopped Onion and Carrots in Bottom of Crock Pot. |
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2
Done
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Season All Sides of the Roast Liberally With the Kosher Salt and Ground Pepper. |
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3
Done
|
Place Roast on Top of Onions and Carrots, Fat Side Down. |
|
4
Done
|
Combine Mustard, Sugar, Worcestershire Sauce, Beef Broth and Red Wine in a Separate Bowl and Pour Over Roast |
|
5
Done
|
Set Crock Pot to Low and Cook For 3 Hours. |
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6
Done
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After 3 Hours, Turn the Roast Onto One Side and Cook For 20 Minutes. |
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7
Done
|
After 20 Minutes, Turn the Roast on the Next Side and Cook 20 Minutes, Repeat Until the Roast Has the Fat Side on the Bottom Again. |
|
8
Done
|
Cook For About 2 More Hours Usually 6 Hours Total. |
|
9
Done
|
the Roast Is Done When It Shreds Easily With a Fork. |
