Pot Roast
Author: OhYaGood
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)
- Dry the roast with a paper towel or two.
- Salt and pepper pretty generously.
- Heat oil over medium/high heat.
- Sear the meat, about 5 minutes per side. Don't forget the sides too.
- Set aside the meat to a plate and add the onions to the pan. Cook until golden.
- Add to the slow cooker.
- Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
- Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
- Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
- Serve with crispy home fries or potato of choice.
Recipe by OhYaGood at http://www.ohyagood.com/pot-roast/
3.3.3077