Crockpot recipes
Pot Roast With Wine
Oil -- for frying
2 pounds corner topside roast
1 pound whole small onions
1/4 pound button mushrooms
1 can whole tomatoes with juice - (15 oz)
1/2 cup water
1/2 cup red wine
Salt -- to taste
Freshly-ground black pepper -- to taste
1 teaspoon mixed herbs
1/4 cup flour -- mixed with
1/4 cup water
2 tablespoons chopped parsley

Heat oil in pan. Add meat and brown well on all sides. Place in crockpot. Add the whole onions to the pan and cook until golden brown, add the mushrooms to sweat for a few minutes. Place in the crockpot with the meat.

Add the undrained tomatoes, 1/2 cup water, wine, salt and pepper and herbs. Cover, and cook on HIGH 1 hour, then turn to LOW for 6 to 8 hours. Remove meat from cooker and add the flour-water mixture, Cook on HIGH until gravy thickens. Stir in parsley. Slice meat and spoon gravy over.

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