Featured: A Very Easley Crock Pot Roast for One or Two

potroast2Preparing this pot roast is a whole lot easier than taking a picture of it, I can assure you! Fortunately, The Easley folks took a nicer picture for their website where this recipe is also featured and you can check it out here. But back to my story behind this wonderful little meal!

I used to make pot roasts in my favorite speckled enamel roaster pan, like this one on down below for my husband and I when we were first starting out.  I remember when I was a new wife and saw this beautiful little enameled roaster in the kitchen section of our local department store.  My mind immediately started imagining all the meals I would cook in it!  But times change and working with a busier life these days, the ease of using a crock pot not only saves time, but it saves the kilowatts as well.   It’s also helpful these days to save money at the meat counter while coming up with a delicious meal you’ll want to make a weekend tradition.

The secret to an out of the ball park pot roast are 3 essential items: Braising, butter, and a good red wine blend..which is why having a couple of unfinished bottles of Easley wine on hand works well for this recipe.  I rec0mend a Merlot/Cabernet Sauvignon blend.  It brings out the character of both wines which superbly compliments even the most modest cut of beef and renders a rich brown sauce for your pot roast.  The Easley Merlot character is one of cherry and blackberry and the Easley Cabernet Sauvignon contains a spicy, chocolate -cherry character.

Next, our cut of meat.  I’ve made myself a rule not to spend more than around $2 on a package of beef since I’m only speckledRoastercooking for one.  So, how can we turn a very inexpensive cut of beef, like a sirloin tip or an arm sizzler steak  into a pot roast supreme?   By using 2 simple techniques to make the meat tender (braising) and another to capture any juices that remain in the searing pan (deglazing)

Plan to start preparations for this crock pot meal in the morning while you’re cooking breakfast because you’ll want it to simmer in the pot the rest of the day till about 6 or 7p.  Depending on the cut of meat, you’ll probably want to cut it into 2 pieces.  This will make it easier to dredge them in flour.  This step is essential if you want the sauce to thicken as the meat simmers.  I use a paper bag and drop the meat into the flour, shaking it to coat thoroughly.   Save the flour.  You’ll use it later in the crock pot. Then melt some butter in an iron skillet and sear both sides of the meat. Salt and pepper each side.

Remove the meat to the crock pot and chop about half a large onion and saute in some more butter in the pan.  When the onion becomes translucent in color, pour about a 1/4 cup of the wine blend into the skillet to deglaze the pan.  Turn off the heat and set aside.

Prepare some carrots and potatoes, peeling and quartering them, 4 each.  Layer the carrots and potatoes on top of the meat and cover with about 10 oz of Beef stock.  Pour the contents of the deglazed pan on top of that and finish with a dollop of tomato paste.   If more liquid is needed, finish off with more of the wine blend.  Sprinkle a Tablespoon of the flour on top and gently stir.  Place the lid on and cook on low for 9-10 hours.  Enjoy with some more Easley Merlot or Cabernet Sauvignon.


1 3/4 lb inexpensive cut of beef, sirloin tip steak or arm sizzler steak.  Look for one with some fat on it

1/4 cup flour

1/2 stick butter

small yellow onion

4 large carrots

2 medium potatos

1/2 cup Easley blend of Cabernet Sauvignon and Merlot

1 generous Tablespoon of Red Gold Tomato paste

10 oz Beef stock

Crock Pot Roast

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