Pot Roast

Not Your Mother’s Pot Roast

Heather’s Pot Roast, serves 6
2 Yukon Gold potatoes
2 Red potatoes
4-6 carrots, depending on thickness
2 whole shallots, peeled and split
1 tbsp fresh rosemary
1 tbsp fresh thyme
3 tbsp shortening
3-3 ¾ lb pot roast
¼ cup water
½ cup bold red wine (preferably a cab or zin)
1 package Lipton Onion Soup mix

Dice the potatoes and carrots into 1 ½” pieces and line the bottom of the crockpot.  Add the shallots.  Sprinkle the rosemary and thyme over the top of the vegetables.  Melt the shortening in a heavy bottomed saucepan large enough to hold the roast.  Lightly brown each side of the roast and place it on top of the vegetables.  Mix the water, wine and soup mix and pour over the roast.  Cook for 8 hours.

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