Easy Beef Pot Roast

Perfect for those cold evenings, this is an easy pot roast to put in the Crock pot and cook all day. A crunchy green salad and a glass of Mettler Cabernet make this a memorable meal.

Pair With: Mettler Cabernet

Source: Mettler Family Vineyards


3 to 4 lbs. rump roast or pot roast
3 potatoes, cut into 1-2" cubes
3 carrots, cut into 1" slices
2 onions, coarsely chopped
1/2 cup water
1/2 cup beef consommé
1/2 cup Mettler Cabernet Sauvignon
Salt and pepper to taste
1/2 tsp. garlic powder


Put half of the vegetables on the bottom of your heated Crockpot. Rub the meat with garlic powder, salt & pepper and then put in the crock pot onto of vegetables. Add remaining vegetables on top of roast. Pour broth, salt & pepper over the top. Cover and cook on low for 10 to 12 hours or on high, 5 to 6 hours. After removing meat and vegetables you can put broth in a saucepan & bring to a boil. You can make gravy by mixing 2 tablespoons cornstarch with water until a smooth paste. Add slowly back into the broth. Pour over meat and vegetables on a platter. Serve with a green salad and Mettler Cabernet. Enjoy!

Recipe Courtesy Of

Mettler Family Vineyards

Beginning in Germany in the 1770s and continuing with their arrival in California’s Central Valley region of Lodi in the late 1800s, the Mettler family has a tradition of producing premium winegrapes, both for their own label, as well as for other winemakers and respected wines.