Slow Roasted Crock Pot Root Beer Pot Roast
 
Prep time
Cook time
Total time
 
This crock pot recipe is excellent for any time of the year but especially for summer when you don't want to heat up the kitchen by turning on the oven. It is a tangy twist to the usual pot roast.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6 to 8 servings
Ingredients
  • 1 4 to 6 pound roast, i.e. chuck, eye of round, your choice
  • Salt and pepper to taste*
  • 1 large onion, coarsely chopped
  • 1 (12 ounce) bottle of root beer (not diet)
  • 1 (12 ounce) bottle of chili sauce
  • ½ cup red wine (any kind works)
  • 2 teaspoons minced garlic
  • 1 package small carrots - optional
Instructions
  1. Sprinkle roast on both sides with salt and pepper.*
  2. Heat BBQ grill to high, turn down to medium and brown both sides of the roast, about 10 minutes each. (Can be done in a dutch oven on stop top in 1 tablespoon of heated oil.)
  3. While roast is browning mix remaining ingredients in a medium size bowl or large measuring cup.
  4. Remove meat from the grill and place in a Crock pot turned on HIGH.
  5. Keep on high for 1 hour and then turn down to low until you are ready to eat. (6 to 10 hours)
  6. Two hours before eating, add a package of small carrots and stir to get a bit of sauce and juice on the carrots.
  7. Minutes before ready to eat, remove meat and carrots to a serving tray.
  8. Pour juices and sauce into a fat separator. Fat will rise to top, pour off sauce onto the meat/carrots.
  9. Enjoy!
Notes
* Your favorite beef seasoning can be used in place or in addition to salt and pepper
** Carrots optional but they are wonderful cooked along with meat.



Recipe adapted from Southern Living
Recipe by Pray Cook Blog at https://praycookblog.com/slow-roasted-crock-pot-root-beer-pot-roast/