I love love comfort food….and I love classic simple dishes like pot roast…because well… the whole family loves it, including the picky little ones.
Everyone has their own version or recipe, but I like to keep it simple and easy because lets face it sometimes you don’t have an hour to prep dinner…so this definitely comes together fairly quickly on those crazy busy mornings. Now saying that…. you do have to brown the roast and the onions….trust me flavor, flavor, flavor people. Browning the meat really seals in the flavor….makes a huge difference…trust me. Ok I’ll stop now and move on to the recipe….
3-4 lb boneless chuck roast
3 tablespoons olive oil
1 large onion
5-6 red potatoes
6-8 carrots (sometimes I peel them and sometimes I don’t)
1/2 cup red wine
3 cups beef stock
2 tbs Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs thyme
Heat a large pot and add olive oil.
Cut the onion in fourths and brown them quickly, then put them into the slow cooker.
Salt and pepper the roast generously and brown on both sides, then place on top of the onions.
Deglaze the pan with 1/cup of wine or broth if you choose not to use wine.
Add Worcestershire sauce to broth and give a good stir, then pour over roast.
Add potatoes, carrots, rosemary, and thyme to slow cooker.
Pour the rest of the beef broth over the meat and vegetables.
Cook on low for 8-9 hours, or on high for 4-5 hours.
When it is done take the meat out and cut or shred on plate or platter. Take out the veggies as well and top with the yummy delicious liquid/sauce from the slow cooker. Add some fresh parsley and some fresh ground pepper and ….yum dinner is served.