Beef Pot Roast With Red Wine Recipe
Ingredients
2 pounds very lean beef pot roast (rump, round, or sirloin tip)
1/4 cup all-purpose flour
2 tablespoons vegetable Oil
1/4 cup water
1 cup dry red wine
1/4 cup all-purpose flour in 1/4 cup cold water, mixed to a paste
1 teaspoon salt
3 bay leaves
1 dozen whole black peppercorns
1 lemon, sliced
Directions
Dredge beef with flour and brown in hot oil in a large skillet.
Remove, cut into thick slices, and place in slow cooker.
Drain accumulated fat from skillet and add water.
Stir to loosen browned bits.
Add wine, flour-water mixture, and salt.
Bring to a boil, stirring constantly until thickened.
Pour over meat in the slow cooker and add remaining ingredients.
Cover and cook on low 8 to 10 hours.
Serve with boiled potatoes.
Lemon slices added the last hour of cooking will retain their shape and color.
Remove, cut into thick slices, and place in slow cooker.
Drain accumulated fat from skillet and add water.
Stir to loosen browned bits.
Add wine, flour-water mixture, and salt.
Bring to a boil, stirring constantly until thickened.
Pour over meat in the slow cooker and add remaining ingredients.
Cover and cook on low 8 to 10 hours.
Serve with boiled potatoes.
Lemon slices added the last hour of cooking will retain their shape and color.
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