Crock Pot Roast

I love a good roast. I do not like a roast that you shred with a single fork to serve it. I like roasts you slice. This is a recipe I stole from my mom and adapted to make it my own, and more healthy (nothing against her or her cooking, we’re all trying to eat better). I usually serve it with potatoes and carrots.

Ingredients:
one eye round roast
onion soup mix
white wine
red wine
drinking grade water
butter
sea salt
black pepper

Method:
1. Set your crock pot to HIGH. Melt about 1-1.5 tbsp butter at about 4 in a skillet large enough to hold the roast.
2. Salt and pepper one side of the roast, and place that side down in the skillet. While that side is browning, salt and pepper the other side. Using a set of tongs, brown the roast on all sides, including the side with all the fat.
3. Place the roast in the crock pot. Heavily sprinkle it with onion soup mix. Be certain to sprinkle the area around the roast as well. Add about 1/2 inch water to the crock pot, not getting any on the top of the roast.
4. Once the skillet has cooled, pour white wine into it. Add red to that. Let the liquid mix with the butter that’s leftover from the browning. As the liquid begins to bubble, stir and scrape the bottom of the skillet gently to loosen the browned bits. Once it’s mixed, pour the wine mixture over the roast.
5. Pop the lid on the crock pot and cook on HIGH for two hours. Set a timer, you don’t want to do more than two. After the two hours are up, spoon the liquid over the roast, being sure to get some of the soup mix on it. Cook on LOW for another 2-3 hours. After that, set the crock pot to keep warm until ready to serve.

And, boom. You’ve got an awesome opossum roast on your hands. I can’t believe I really just said that, but I’m going to leave it. You know, just because. Once you’ve got your potatoes and carrots ready, you can eat that bad boy and enjoy every bit of it. But please, remember: sharing IS caring. Except with some things, and this is one of them.

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