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|Calories1450Calories from Fat790|
|% DAILY VALUE|
|Calories from Fat790|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Donna Alexandrowicz a day ago
It’s in the slow cooker now, with OUT the veggies. In order to reduce the wine by 3/4, took almost 30 minutes as my veggies were cooking in it! I removed the veggies from the wine to finish the reduction. Now that my veggies are tender I will not add them to the slow cooker until the end. So there goes all the onion and garlic flavor that should be cooking with the meat. Also the proportions seem off. 2 little celery stalks, 3 carrots, & 2 sprigs of thyme for 4 lbs of meat? The meat weight seems excessive too. I had a 1..5lb roast thawed which would have been PLENTY. But thawed another to be closer to the 4 lbs. I will never make this recipe again, especially if I lose 2 prime venison roasts. Oh & the 15 prep time, YAH RIGHT! Who writes these recipes?? ~One angry cook
Vivian T. 9 days ago
Delicious. Season and sear the roast and place it on top of sliced onions and carrots in the crock pot. Deglaze the sear pan with the wine, add the additional veggies and seasonings, add the stock, simmer on medium for 10 minutes and pour the contents on top of the roast and cook in the crock pot until beef is tender.
Derrick Gibson 10 days ago
Would definitely make this again — a huge winner on the dinner table
Kate 17 days ago
Really yummy, I didn’t have time to make it in the crock pot so I did it in a Dutch oven at 350 degrees for 3.5 hours. I stead of a skillet, I did all the searing and veggie prep cooking in the Dutch oven with a few generous Tbs of olive oil, I also found the need to deglaze the pot after searing the meat and did that with 1/4 C red wine before adding another Tbs olive oil and cooking the veg in that. Following the rest of the directions generally, I did 6 cups stock instead of 8 but kept in the whole bottle of wine (not a mistake at all!), I added two bay leaves because mine were small, and I omitted the thyme because I’d just moved it inside for the winter and I didn’t want to shock it more...other than that, the recipe as written is perfect and if you are able to get it started early enough I recommend following it to the letter (I will do crock pot next time!) because it is delicious! All three kids ate it, mushrooms and all...which is not common in our house, but I think the gravy made the whole thing for everyone. P.S. my boyfriend is still in the kitchen dipping leftovers into the gravy quietly instead of washing up, so that’s a sure sign it’s a hit. Enjoy!
Todd Lemas 22 days ago
Turned out amazing! I did it put the mushrooms in due my wife and kids don’t like! What ever! Still very tasty unlike other pot roasts I have in the past. Will make this again! Thanks!
Blanchette Reopell 24 days ago
I would use less beef stock. All the liquid didn’t fit in a 5 qt crockpot. The flavor was good. I needed to add more flour to the gravy (I use Wondra flour instead of cornstarch). I omitted the mushrooms because my family doesn’t like them.
Brittney Baker 10 months ago
So yummy would make again!