Tuesday, October 18, 2011

Round Roast


Roast (3-4 pounds)
Minced Garlic or garlic (2 cloves)
2 tbsp Salt
1/4 TSP Pepper
1/2 TSP dried rosemary
1 cup Redwine
3 tbsp floor
1/4 cup water
3 small/medium Potatoes
1 can of Carrots/1 cup of carrots

Chop the onion, garlic, potatoes, and carrots.
Put the onions, garlic, potatoes, and carrots in the crock pot and set the roast on the top.
Sprinkle with the salt, pepper, rosemary and thyme.
Pour in the wine.
Cover and cook on the High setting until the meat is very tender (about 5 hours).

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