My Grandmother's pot roast from From the Earth to the Table: John Ash's Wine Country Cuisine (page 215) by John Ash and Sid Goldstein

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Notes about this recipe

  • Eat Your Books

    Can substitute beef bottom round for beef tri-tip roast.

  • kbrooks on January 18, 2026

    Made this again, but this time with a chuck roast in the slow cooker. Reduced the wine and broth by one third, as liquids don't evaporate in the slow cooker. Cooked 7 hours on low. Turned out great! Meat was falling apart tender and the gravy/sauce was just as terrific as doing it as directed in the recipe.

  • kbrooks on July 12, 2025

    OMG fantastic! I used a tri tip roast. All the veggies and sauce ingredients build layers of incredible flavors. The meat is fork tender. And the reduced thickened gravy, to die for. Made it exactly as written.

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