Pot Roast
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2-3 lb beef chuck roast (marbling is good)
  • 1 Tablespoon of oil, I used olive
  • 1 medium onion, quartered
  • 3-4 carrots, sliced
  • 2 cloves garlic, peeled
  • 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
  • 2 cups broth, I used vegetable
  • ½ cup dry red wine, I used malbec
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
  1. Dry the roast with a paper towel or two.
  2. Salt and pepper pretty generously.
  3. Heat oil over medium/high heat.
  4. Sear the meat, about 5 minutes per side. Don't forget the sides too.
  5. Set aside the meat to a plate and add the onions to the pan. Cook until golden.
  6. Add to the slow cooker.
  7. Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
  8. Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
  9. Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
  10. Serve with crispy home fries or potato of choice.
Recipe by OhYaGood at http://www.ohyagood.com/pot-roast/