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Crock Pot 7-Bone Roast

JT  35 Comments

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You can never have enough crock pot recipes and this one was a grand slam.  This by far is the best crock pot roast that turned into a hearty beef stew.  You can easily prep it all the night before and then toss it in the pot in the morning or make it a weekend project.

Crock Pot 7-Bone Roast

Civilized Caveman
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Servings 8

Ingredients
  

  • 7 bone roast
  • 24 ounces tomato sauce
  • 1/2 cup red wine
  • 4 cloves garlic minced
  • 1 onion chopped
  • 3 carrots peeled and chopped
  • 3 stalks celery sliced
  • 1 tablespoon oregano
  • 1 teaspoon thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper

Instructions
 

  • Line the bottom of your crock pot with your mirepoix (onions, carrots, celery)
  • Place your 7 bone roast on top of your vegetables
  • In a mixing bowl, mix your tomato sauce, red wine, garlic, and spices in a bowl and mix well
  • Pour your sauce over your meat
  • Cover your crock pot and cook on low for 10 hours
  • Enjoy :)

 

Interested in eating more healthy?

Listen to our friends over at Wellness Force Radio to learn about how to control food cravings with Robb Wolf:

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Category: Beef

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Reader Interactions

Comments

  1. Jen S

    January 9, 2022 at 7:24 pm

    5 stars
    Thank you for sharing this recipe. My husband made it for my birthday dinner tonight. We were blown away by the overall flavor of the meat and how tender this cute of meat was. Delicious!

    Reply
  2. Gisella

    July 19, 2021 at 8:39 pm

    Hi! I am interested in making this recipe. How many lbs of meat? I’m going to ask for the cut but let’s say I just use a short rib bone-in? How many lbs would that be?

    Reply
  3. BC

    May 27, 2019 at 9:56 am

    WELL I MADE YOUR POT ROAST,I CHANGES IT A ‘TAD THOUGH AND IT WAS SUPERB! THIS IS WHAT I DID: 1 CUP OF RED WINE; 3TBSP OF WORCESTERSHIRE SAUCE; MIREPOIX: 2 CUPS ONION 1 EACH OF CARROTS, AND CELERY. 1TBSP OF CHIPOTLE ADOBO SAUCE-FROM THE CAN-AND FROZE THE REST! 3 SPRIGS OF FREST TYME AND ROSEMARY; 3 TBSP OF TOMATO PASTE;1 TBSP OF VEAL DEMI-GLACE-FROM WILLIAM SONOMA. MIXED ALL EXCEPT MIREPOIX, HEATED IT POURED OVER ROAST-AND SLOWED COOKED FOR ABOUT 7 HOURS-JUST GREAT!

    Reply
  4. Loretta Baker

    May 3, 2019 at 6:18 am

    Hi ,would potatoes be ok to add to this ? and if so, what type and how many?

    Reply
  5. scott

    December 8, 2018 at 8:34 am

    About to make this roast. Question: are the herbs as measured dry or fresh. I assume since you did not specify fresh, that they are dry herbs. Is my assumption correct?

    Reply
  6. Betty Raymond

    March 11, 2018 at 6:13 pm

    5 stars
    I made this today exactly as written. It was moist, delicious and now gone. I served it with white rice (sauce was fantastic on it) and geen beans.My family loved it. Its going in my recipe book.

    Reply
    • Non Wels

      March 12, 2018 at 7:06 am

      Thanks for sharing, Betty! We’re so happy it worked out for you and your family. Delicious doesn’t last long, huh? :D

      Thanks!
      Non
      Team Caveman

      Reply
  7. Joan

    March 4, 2018 at 1:21 am

    Can I follow this recipe verbatim except in a convection oven (very low temperature) ? my 7 – bone won’t fit in my crock pot or could I cut it to fit and layer it to fit in my crock-pot?

    Reply
    • Non Wels

      March 5, 2018 at 12:30 pm

      Hi Joan. This is Non from Team Caveman. I think first try cutting/layering. If it’s too snug, a convection oven at low temp might be a good alternative. Let us know how it goes! Thanks!

      Reply
      • Lee

        December 9, 2018 at 7:01 am

        I layered mine in a 6 quart crock pot. Cooked on high for 5 hours and it came out delicious. Temps vary so some extra time may be required.
        Lee

        Reply
  8. Allison

    September 29, 2016 at 10:12 am

    Curious if you’re crunched for time could you do this on high for 6 hours? Thanks!!

    Reply
    • George Bryant

      September 30, 2016 at 2:08 pm

      Low and slow is the best for roasts but you could try it. It just may not be as tender.

      Reply
    • Ben Henry

      October 9, 2016 at 7:51 pm

      5 stars
      if you kick the crock pot to high it should work out.

      Reply
  9. Crag

    October 30, 2015 at 7:47 am

    What kind of red wine do I use ?

    Reply
    • George Bryant

      October 30, 2015 at 4:25 pm

      Your favorite

      Reply
  10. Patti A

    November 10, 2013 at 7:42 am

    Fabulous recipe! I added portabello mushrooms and big handful of collard greens – It was a hit with grown ups and kids alike! Thanks for another great recipe George!!

    Reply
    • George Bryant

      November 10, 2013 at 10:02 am

      Glad you got to incorporate more ingredients :) That sounds delicious.

      Reply
  11. Mrs_Widnerd

    October 25, 2013 at 6:32 pm

    5 stars
    OHHH EMMMM GEEEE, I made this today and it was AMAZING!!! And so easy! I couldn’t find a 7 bone roast so I used a chuck roast. Still excellent! Can’t wait to eat it again for lunch tomorrow. I’ve tried a few of your recipes now and I have to say they are all so yummy and easy to make. I’m not a cross fitter, your IG page was the first paleo page I started following, mostly out of curiosity — now I look forward to all your posts. Can’t wait to pick up your new book! I know it’s going to be awesome. Thank You for all your hard work… Hubby thanks you too, he’s very happy with my new paleo obsession!

    Reply
    • George Bryant

      October 26, 2013 at 11:28 am

      Thank you so much :)

      Reply
  12. Alicia

    June 3, 2013 at 9:19 pm

    What size roast is this recipe tailored to?
    Does it matter?

    Reply
    • George Bryant

      June 3, 2013 at 9:26 pm

      Cooking time will be the same, but around 4 lbs

      Reply
  13. Jennifer M. Boisjoly

    August 21, 2012 at 10:54 am

    Did anyone sear the meat beforehand or no?

    Reply
    • Civilized Caveman

      August 21, 2012 at 12:47 pm

      Nope I never do, just in it goes

      Reply
    • Allison

      September 29, 2016 at 10:10 am

      I do since I’ve always made my pot roasts that way and I like a good ‘crust’ on the meat but you definitely don’t have to.

      Reply
  14. Kyle Mo!

    August 8, 2012 at 7:09 pm

    Just finished eating this meal, using a tradition roast (3#) since I couldn’t find a bone-in one at the local store while traveling. This recipe was AMAZING! Cooked for 10 hours on low, and let it warm for another 2. The meat shredded with east and was so tender and delicious! I cannot wait to make this again for my family, and with a bigger roast if I can find it! Thanks again!

    Reply
    • Civilized Caveman

      August 8, 2012 at 7:20 pm

      Awesome man, so glad you enjoyed

      Reply
    • Civilized Caveman

      August 9, 2012 at 4:38 am

      Your welcome, any roasts do work, you just get a few different flavors with different cuts of meat

      Reply
  15. Grahame

    May 18, 2012 at 10:27 am

    Is the 7 pounds or what does 7 mean ?

    Reply
    • Civilized Caveman

      May 18, 2012 at 11:26 am

      Its a description of the bone in that particular cut, if you look at it, it looks like a 7

      Reply
  16. Kara

    December 22, 2011 at 6:32 am

    La Cense Beef is another great place to get grass fed beef from. I have a hard time finding it locally so I always order from La Cense Beef.

    Reply
    • Civilized Caveman

      December 22, 2011 at 9:07 am

      I did see some of their recipes but their beef is very expensive compared to most local places etc.

      Reply
  17. kmm460

    August 7, 2011 at 5:13 pm

    I love all the crock pot recipes you add here. Can't wait to try this one. Does this allow me to be entered into the giveaway?

    Reply

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