Don’t be able to resist the spring-fresh flavor and savory garlic in this zingy dip! Offer alongside crisp vegetables or pita chips. If serving later, place in the refrigerator and remove 1 hour before serving.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs 10 mins |
| Total Time: | 5 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons Montreal steak seasoning
- 1 tablespoon salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 (2 1/2 pound) beef roast, or more to taste
- 1 (1 ounce) packet dry au jus mix
- 1 (1 ounce) package French onion soup mix
- 1 cup water
- 1 cup Malbec red wine
Instructions
- Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
- Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
- Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
- Cook on High for 5 hours (or cook in Low for 8 to 9 hours).
- Please adjust the salt in the mix to your taste, start out with a bit less than the amount called for and add more later. I have found the amount was just right for my liking.
- Strain the gravy and thicken with a flour slurry if necessary. This recipe makes a lot of good gravy.
- Since I had time I seared the pot roast, but I am thinking that in a time crunch it won’t be necessary.
- For the wine, I used an Australian Malbec. But please, use any red wine that you would drink. Dornfelder, Merlot, Pinot Noir or Zinfandel would also very equal substitutes.
- For all DIYers: any homemade season mix can be easily substituted for the store-bought ones. Allrecipes has many to choose from.
- For other tasty additions: add pearl onions, peas, carrots,or potatoes. I have not tried these add-ons yet, so I can’t speak for it. but I am sure it would be great.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 3076 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. I followed the ingredient list but used less for my 21/4 lb chuck roast. I used 1 1/2 tbsp steak seasoning, 2/3 tsp of both thyme and rosemary and no additional salt. Also I added only 3/4 cup each of water and Cabernet Sauvignon. I used the full envelopes os au jus and onion soup mix. It went together well!
Soooooo good and easy!
Made it with small potatoes,carrots, green beans and pearl onions. Came out tender and delicious. The malbec really added wonderful flavor to the sauce. Will make it again.
Too much spice for me. I would cut it in half.
My go to easy pot roast however I omit the salt in the rub at the beginning because it makes it too salty. Freezes great too for later.
Very good!
Way way way too much salt. My wife said she couldn’t taste the beef for the added spices. I couldn’t argue. However, some revisions would help. Cut back the Montreal steak seasoning by half. Leave out the tablespoon of salt. Leave out the dry au jus mix. Cook on high for 4 to 4.5 hours. It’s basically a good recipe but the “gravy” was too salty by about 5 times.
I’ve made this a couple of times and it’s been fantastic. My only question is did you mean for this to have a teaspoon (or two) of salt rather than a tablespoon? As is it comes out very salty, and I even added additional water as I ended up cooking it longer than intended. That aside, fantastic roast!
Tasted ok but I was an idiot and did not think when putting it together and added the 1 TABLESPOON of salt. I have gotten mouthfuls of seawater less salty. Will try again but leave out the salt
Way too salty and I didn’t add the salt. Montreal Seasoning, au jux mix and onion soup mix all have a lot of salt and it was just too much. We ate it, but I won’t make it again.
Very tasty. I did not add the salt because the Montreal seasoning contains a lot of salt already plus the sodium in the soup mix and au jus.
This is super easy and the best tasting roast I’ve ever had!!
I made this as a meal prep for the week and it made a LOT of food for me and my husband. I decided to add 3 golden potatoes medium diced, half of a small bag of baby carrots (not chopped), and several pearl onions cut in half. I also threw in about 4-5 cloves of garlic cloves cut in half. I left the salt ratios as is since I was putting in potatoes, but it was still on the border of too salty. So I’d recommend not using the tablespoon of salt. The recipe could have used another potato and few more carrots as well. Lastly, I made some spiral pasta and served the roast over that to cut down on the richness of the flavors. It worked perfectly. Overall this dish was super tasty and I’d make it again for sure. Make sure you get a really dry Malbec if you use carrots or the dish might turn out too sweet. Sorry the pic is of me putting it in a container, I didn’t remember to take a picture of the pretty plated dish.
Very good recipe. I took the eye out ( mentioned in a different recipe) and cut the seasoning in half. Added root vegetables (onions) and so I also cut the onion soup in half. It was flavorful and not to salty.
I made this minus the salt. I enjoyed it but it was still salty. montreal seasoning, onion soup and the au jus are all loaded with salt. I will make this again minus the extra salt and the au jus.
This was incredible! It’s even good cold and is our new pot roast recipe, knocking out the previous one that we used for 30 years. Just be sure to use kosher salt instead of regular or it will be too salty.
This was so good and really easy. I decided I would not put the salt next time. We drank the rest of the Malbec with the meal and it was SO good!
I followed the recipe exactly. I made no substitutions. I found it to be too salty. Spices were overwhelming. I will not make again.
Excellent recipe, I added potatoes, celery and carrots to fill it out but the Au Jus and onion soup mix (a bit of corn starch mix at the end) really gave it good body!
Added parsnips, carrots, fingerling potatoes and sweet potatoes along with onion.
Added parsnips, carrots, fingerling potatoes and sweet potatoes along with onion.