Pot Roast


I love to go all out and spend hours cooking something special but sometimes you find something that is good AND easy. So I love to pass that along for a easy weeknight, long day at work, meal. I spent about 10 minutes getting this meal ready and it was a hit and after a long work day I loved that I spent so little effort.


  • 1 Trader Joe’s Cabernet Marinated Pot Roast
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 bag of carrots, cut into chunks
  • 1 bag of Yukon Gold small potatoes, cut in half (you could also use small red skin potatoes whole
  • 1 sliced onion
  • 1/2 cup water
  • 1/4 cup red wine (or beef broth)
  • 2 tablespoons of flour




  1. Layer cut up onion, carrots and potatoes in the bottom of the crock-pot.
  2. Pour 1/2 cup of water over vegetables.
  3. In a large skillet heat olive oil and brown roast on both sides (about 3 minutes per side).
  4. Add a little red wine or beef broth (about 1/4 cup) to the pan and whisk in about a tablespoon of flour. Cook to thicken. Add to crock pot.
  5. Place roast on top of vegetables and set for 5-6 hours on high or 8-10 hours on low.

I used the slow cooking method and it was super tender at 8 hours.


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