The secret ingredient - red wine. Makes for a very tender and juicy roast.
Ingredients
3-5 pound lean roast, preferably round roast
olive oil
paprika
1 large sweet onion, sliced into rings
2 cups boiling water
2 teaspoons low-sodium beef bouillion
1/2 cup dry red wine
3 cloves of garlic, minced
1 Tablespoon Italian seasoning
pepper
non-stick cooking spray
Spray a large crock pot with non-stick cooking spray.
Drizzle olive oil (about two Tablespoons) into a large skillet and heat over medium-high heat. Add roast to hot olive oil. Sprinkle liberally with paprika and brown. Turn roast, sprinkle liberally with paprika and brown. Continue until all sides are browned. Remove to large crock pot. In the same skillet, toss the onion in the remaining olive oil and beef drippings until slightly softened, about five minutes. Do not allow to burn. Remove to crock pot.
Boil two cups of water. Add the two teaspoons of beef bouillion to the boiling water and stir until dissolved. Pour over roast. Pour in the red wine. Sprinkle the garlic, Italian seasoning and pepper around the roast in the crock pot. Give it all a little stir to ensure it is evenly distributed.
Cook for one hour on high. After one hour, reduce heat to low and allow to cook all day, about eight hours.
I don't care for potatoes and carrots cooked with the meat all day, so I serve this with mashed potatoes and a vegetable. It is possible, though, and if you chose to, simply add your cubed potatoes and baby carrots in at the beginning.
When serving the meat, pour a little of the broth from cooking over each serving. If there are leftovers, when storing, pour some of the broth into the storage contained to help retain moisture, and use this broth when reheating. This makes excellent leftovers for about 3-4 days, and if you reserve broth, it completely retains it's moisture.
