Slow-Cooker Pot Roast
Niva Patel
ingredients
- 1 (3 1/4 - 3 3/4) Chuck Roast
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 1 (1 lb) package baby carrots
- 1 (14.5 oz) can petite diced tomatoes
- 1 cup chopped celery
- 1 cup beef broth
- 1/2 cup dry red wine
- 4 garlic cloves, chopped
- 1/4 tsp dried marjoram
- 1/2 tsp dried thyme leaves
directions
- 1
Rub roast evenly with 2 tsp salt and 1 tsp pepper.
- 2
Brown roast on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roast in a slow cooker. Add carrots and remaining ingredients.
- 3
Cook, covered, on Low 10 to 12 hours or until tender. Remove roast and vegetable and shred meat. Pour gravy mixture from slow cooker into a 4 cup measuring cup and let stand 15 minutes. Pour fat out of gravy mixture in cup and discard Serve gravy with roast and carrots.
Source: Niva Patel
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