Rosemary & Red-Wine Slow-Cooker Pot Roast
Ingredients:
- 3-5 lbs Pot Roast – I bought mine from Pyma Love Farm
- 1/2 cup-1 cup red wine
- 1 cup beef/chicken broth (I used homemade bone broth)
- 2-3 Rosemary sprigs or 2 TBSP dried rosemary herbs
- 3-4 cloves garlic or 2 TBSP garlic powder
- Raw veggies – I added 1 bag of baby carrots
- Salt & pepper to taste
Instructions:
Trim fat off of pot roast and put in crockpot. Add rest of the ingredients on top of roast and set to cook on low for 10 hours. When ready, serve with rice & top with the roast & leftover juices. Enjoy!
