Pot Roast and Beef Sandwiches - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pot Roast and Beef Sandwiches



    Roast and Beef Sandwiches

    (Published Friday, March 31, 2017)

    This recipe makes six portions.


    • 3½-4 pound boneless chuck roast
    • 6 strips bacon
    • 3 cup small diced onion
    • 3 cloves garlic
    • ½ cup red wine
    • 3 Tablespoons ketchup
    • 2 Tablespoons soy sauce
    • ¼ Teaspoon black pepper
    • 1 cup one-inch diced carrots
    • 4 cups one-inch cubed potatoes
    • 2 cups beef stock


    • Place the bacon, onion, garlic, red wine, ketchup, soy sauce and black pepper in a food processor and puree until you have a smooth paste.
    • Place the chuck roast in the pot of the slow cooker and coat well with marinade from the food processor. Leave covered in refrigerator overnight.
    • In the morning, take it out of the refrigerator and add the diced carrots, cubed potatoes and beef stock. Place back in the slow cooker base and turn to low.
    • Cook for eight to nine hours.