When you're craving the tastiest, most tender pot roast, look no further than your slow cooker.
4-5 pounds chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
1 cup red wine
2 whole onions
4 celery ribs
2 cups beef stock
4 cloves garlic
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaves
Rub oil, salt and pepper all over the chuck roast.
Heat a large skillet over medium-high heat. Sear the roast on all sides. Set aside.
Pour in the red wine and deglaze pan. Set aside.
Lay onions, carrots, celery and potatoes in the bottom of the slow cooker. Place the seared roast on top. Pour the wine and beef stock over. Drop in the garlic, fresh thyme, fresh rosemary and bay leaves.
Cover and cook on low for 6-8 hours or on high for 4 hours.
Serve roast with vegetables. Enjoy!
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