Slow Cooker Sunday Pot Roast
Prep Time: 10 minutes
Cook Time: 6-8 hours low heat setting
3 pound chuck roast
1 yellow onion sliced
4 garlic cloves, smashed
3 large carrots, chopped
3 celery ribs, chopped
extra virgin olive oil
1 teaspoon thyme
1/2 teaspoon rosemary
1-2 teaspoon garlic powder
2 teaspoon Italian Seasoning
1/2 teaspoon of oregano
1 cup of dry red wine (one you would drink)
1 (32OU) beef broth
3-4 ounces of tomato paste (about 1/2 jar)
2 pound of new potatoes (yellow/gold potatoes) , chopped
salt and pepper
First chop all the ingredients for this meal. Pat dry the meat on all sides and let the meat sit out while you chop the ingredients so it comes to room temperature. Add salt and pepper to the pot roast.
In a large heated pan add 2 tablespoon of extra virgin olive oil over medium high heat. Once skillet is hot, add the rot roast, when the olive oil shimmers. Sear the meat on each side, about 2-3 minutes per side.
While it sears add onion, potatoes, celery and carrots to the slow cooker. Add a little salt and pepper on them. When roast is finished searing add it to the slow cooker.
Heat a large pan on the stove add beef broth and wine and bring to a boil, add the tomato paste and all seasonings. Let reduce and then taste, add salt or pepper if needed.
Pour over the roast. Add smashed garlic to the slow cooker.
Let cook on low for 6-8 hours. ENJOY