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Classic Slow Cooker Pot Roast

There’s something almost miraculous about spending a few minutes in the morning throwing a few things into the slow cooker and coming home to an amazing-smelling house and even more amazing pot roast. If you’re anything like me, you usually sit at work all day thinking about your future dinner and daydreaming guiltily about how your dogs must be feeling tortured by the tempting smell floating in the air.

Coming home is such a treat on those days. The comforting smell of all of the ingredients melded together makes home feel somehow even more homey than usual. And the funny thing is that the slow cooker makes me feel like I beat the system and that someone cooked for me all day. If only every day could feel that way!

Ingredients:

1 Tbsp. olive oil

4 lb. chuck roast

3 yellow onions, quartered

6 cloves garlic, smashed

Small bag of baby carrots

2 celery stalks, sliced

2 c. beef broth

¼ c. balsamic vinegar

2 Tbsp. Worcestershire sauce

½  c. red wine (optional)

1 Tbsp. herbes de Provence

Salt and pepper

Parsley, for serving

Season the roast with salt and pepper on all sides. Heat olive oil in a large skillet over high heat. Brown the roast on all sides. Add onions and cook until slightly browned. Add garlic and cook for about 30 seconds. Add to the slow cooker.

Pour in beef broth, balsamic vinegar, Worcestershire sauce and wine. Add in celery, herbes de Provence and salt and pepper to taste. Cook on low for 7 hours. Add carrots and cook for 1 more hour on low. 

Serve over mashed potatoes and top with chopped parsley.

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