I call this slow cooker meal, "Wicked Pot Roast", but what makes it wicked you might ask? The tang from the red wine vinegar and the heat from the green chiles merge with the other ingredients to make the beef, vegetables and gravy so decadent, so rich; you feel so wicked indulging in it. Don't believe me; next snow storm on the horizon, get your slow cooker going with this recipe and you will believe; oh yes, you will believe. Oh, don't forget some nice warm, crusty rolls to sop up the gravy, or lick the bowl clean; either way works well.
Wicked Pot Roast
3 large carrots, peeled and cut into 1/2 inch pieces4 large potatoes, cut into 1 inch pieces and parboiled
2 stalks celery, diced
1 large onion, chopped
1/4 cup flour
4 lb. beef roast
1 can (14.5 oz) diced tomatoes with green chiles
1 can (10.5 oz) beef broth
1 packet onion soup mix
1 tsp garlic powder
1/8 cup red wine vinegar
1/8 cup Worcestershire sauce
Spray a 6 quart slow cooker (crock pot) with nonstick cooking spray. Place veggies in bottom of cooker and sprinkle flour evenly over all; center roast on top of veggies.
In a medium bowl, whisk together tomatoes, broth, soup mix, garlic powder, vinegar and Worcestershire. Pour mixture over roast, making sure that it flows down the sides and onto veggies below.
Set cooker on low; cook for 10 hours; roast will come apart easily; carrots and potatoes will be fork tender.
Makes 8 servings.