Vin Rouge “Pot Roast”

For Christmas my Dad offered to bring the Prime Rib. He went to the butcher and ordered it: removed from the bone and tied. Sounds easy enough. When he went to pick it up, it was something entirely different, or at least it looked that way through the cellophane. So he proceeded to another butcher and bought another Prime Rib. When he arrived he handed me two bags and said “freeze this one, it was a mistake”. So I did.

In the search for what to make for Valentine’s, my Daughter said “make that Prime Rib from Christmas”. She’s so smart! So I pulled it out thinking it wasn’t a good cut of meat and that I should probably Crock-Pot it. It turned out to be a nice Prime Rib and putting it in the Crock-Pot proved to be genius! The end result was like butter! Check it out…

Vin Rouge Pot Roast

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1 4 lb Prime Rib, or Chuck Roast
1 large onion, chopped
2 carrots, scraped and diced
2 tbsp garlic, minced
2 tbsp fresh thyme
1 750 ml bottle Red Wine
1 tbsp beef bouillon (I like Better than Bouillon)
1 1/2 cups water
salt & pepper to taste

instructions:

1) generously salt and pepper the beef. in a medium skillet over medium-high heat, sear the meat on all sides. place into the Crock Pot.

2) add onions and carrots and saute until tender. add garlic and thyme and cook for an additional minute or two. place over and around the beef in the crock pot.

3) add the bottle of wine to the skillet and boil to reduce by 1/2. add the bouillon and water and continue to boil for 5 minutes longer. pour over the beef and vegetables.

4) cover the crock pot and cook for 8 hours. serve with mashed potatoes and crusty bread to soak up the juices. Enjoy!

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