Crockpot Pot Roast

Crockpot Pot Roast

Ingredients:

• • 3-4 lb beef chuck roast (trim excess fat).

  • 1-2 tbsp of olive oil

  • 1 large yellow onion, diced.

  • 2 tbsp minced garlic

  • 4 carrots, diced.

  • 2 celery stalks, diced.

  • 2 tbsp tomato paste

  • 1 cup of dry red wine (cab/merlot).

  • 2 sprigs of fresh rosemary

  • 4 sprigs of fresh thyme

  • 2-3 sprigs of sage

  • 2 bay leaves

  • Seasonings: Salt, pepper, garlic powder, onion powder

• Directions:

1. Trim excess fat off chuck roast.

2. Season each side of the chuck roast with salt & pepper. Heat olive oil in a large skillet over medium-high heat. Sear chuck roast 2-3 minutes per side until deeply browned. Transfer to slow cooker. Season with garlic powder & onion powder.

3. In a bowl combine 2 tbsp of tomato paste, 1 cup of red wine, 1 1/2 cups of beef bone broth, 2 tbsp of Worcestershire sauce, 1 tbsp of balsamic vinegar and mix.

4. Pour sauce into crockpot and add your herbs (rosemary, thyme, sage, and bay leaves).

5. Cook on high for 4-6 hours or low for 8-10 hrs until fork tender and shreddable.

6. In the last hour add in diced onion, celery, and carrots. Cook until tender but not mushy.

7. Remove herbs, skim any excess fat. Shred your meat.

8. Serve: This can be served with protein pasta (as pictured), mashed potatoes, roasted potatoes, or a side vegetable.