Slow Cooker Pot Roast
4-5 lb boneless chuck roast
1 Tbs kosher salt
1 tsp ground black pepper
2 Tbs olive oil
2 onions, quartered
8 garlic cloves, crushed
2 whole sprigs rosemary
1 bunch thyme, tied into a bouquet with butcher’s twine
3 bay leaves
½ cup red wine
4 cups beef stock
6 large carrots, peeled and cut into 3 inch pieces
1 lb fingerling potatoes
Coat the meat with salt and pepper.
Heat the olive oil in a medium size sauté pan over medium-high heat. Add the seasoned roast to the pan and sear on all sides until browned.
While the meat is browning, add the onions, garlic, rosemary, thyme and bay leaves.
Remove the roast from the pan and place in a slow cooker.
Deglaze the pan with red wine, making sure to scrape off any bits stuck to the pan, then add to the slow cooker.
Pour the beef stock to the slow cooker.
Cover and cook on low for 6 hours or high for 3.
Add carrots and potatoes. Cover and cook 2 additional hours on low or 1 hour on high.
Remove the roast and let it rest for 15 minutes before cutting.
Drain juices into a fat separating pitcher. Pour off fat. Season and serve as au jus over the sliced roast and vegetables.
Any tougher cut of beef that needs slow cooking can be used instead of a chuck roast, so can short ribs.
If you don’t have beef stock you can use the equivalent amount of beef bouillon, water, or wine.
You can use whatever potatoes you have on hand. If they’re large potatoes, quarter them. If they’re small leave them whole. Peel or don’t peel, it’s up to you.