Pot Roast in the Slow Cooker
Sarah
ingredients
- 4# Chuck rib roast
- 3 Cloves garlic, peeled and sliced
- 1 Bay leaf, crumbled
- Kosher salt
- Freshly ground black pepper
- 2 oz. Canola oil
- 2 Medium carrots, peeled and chopped
- 1 Medium onion, peeled and chopped
- 2 Ribs celery, chopped
- 12 Black peppercorns
- 1/2 Bunch fresh thyme
- 1 c. Red wine
- 1 qt. Beef stock (approximately)
directions
- 1
1. Using a thin -bladed knife, make some holes in the roast and insert the garlic slivers all over.
- 2
2. Mix the crumbled bay leaf with salt and pepper and rub all over the roast.
- 3
3. Heat the oil over medium-heat heat and sear the roast on all sides.
- 4
4. Once browned on all sides, remove the meat and add the vegetables. Cook until somewhat browned and a bit softened.
- 5
5. Put roast, vegetables, peppercorns, & thyme in slow cooker. Add wine and enough stock to cover. Cook on high for 4 hours or low for 8 hours.
- 6
6. Remove pot roast and strain the liquid forcing the vegetables through a wire mesh sieve.
- 7
7. Reduce the braising liquid until thickened. Check seasoning and serve over sliced pot roast.
Source: Cindy Race
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