4ouncesmushroomssliced, these are optional but amazing with flavor
1Tablespoon oreganominced,
3-4tablespoonsall purpose flour
1 ½cupsred wineI used Blaufränkisch from Schlossadler International Wines
1cupbeef broth
2poundspotatoessmall, sliced and quartered
Instructions
Create several cuts in your pot roast. I usually try to just "stab" the roast several times with a sharp knife. Then push a half of a garlic clover into each hole you made. Try to make sure the cuts are deep, it makes a big difference in flavor!
Turn your crockpot on. I cooked mine for 6 hours, but you can slow cook for 8-10 and it will be just fine. If you choose a longer setting you might want to melt your butter before putting into the crock.
In the bottom of a large crock pot, drop the butter, the sliced onions and the onions. I added a little fresh minced oregano to my bottom, just for some flavor (and because I had a lot to use) - this is not necessary however.
Allow the butter to melt completely and then add the wine, the beef broth (I use a beef bouillon cube when I didn't have beef broth - it works the same - just add about 3/4 cup of water with it. Yes even with the wine.) Stir everything together.
Add the pot roast on top of all of that.
Place the sliced and quartered small potatoes around the roast, on top of the roast, etc.
Sprinkle the top potatoes with some salt and pepper.
I try to stir things up a little about halfway through the cooking time just to evenly cook the potatoes.