Ingredients

How to make it

  • In a dutch oven, brown meat in hot oil; drain off fat.
  • Stir together soup, garlic, spices, seasonings.
  • Pour over meat in slow cooker insert.
  • Add onion, celery, carrot and parsnips.
  • cover and cook on low for six hours.
  • Remove meat and veggies to platter. Tent to keep warm.
  • Combine cornstarch with red wine vinegar, stir into sauce, turn heat to high and cook for five minutes covered.
  • Spoon some sauce over the meat and pass the rest.
  • Good with mashed potatoes.

Reviews & Comments 6

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    " It was excellent "
    lor ate it and said...
    This Pot Roast recipe looks great and I'm looking forward to trying this one out. Usually I prepare my pot roasts in the oven but I have a feeling this is going to be goooooooood! Thanks for a great "5" fork recipe.
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  • pleclare 5 years ago
    This looks wonderful. Thanks
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    " It was excellent "
    pat2me ate it and said...
    I know this is good....my Mom used to make one like it. We called the gravy "carrot gravy" because of the color.....great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    peepers ate it and said...
    Great pot roast recipe NotYourMomma! You've sure made me hungry and I'm giving you 5 forks for the temptation!
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  • lindal34 5 years ago
    I am hungry for Pot roast and this looks like one I want to try! I like the idea of allspice and vinegar in it.
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Mmmmm ~ great one!
    Was this review helpful? Yes Flag

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