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

INGREDIENTS

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

DIRECTIONS

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
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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.