Pot Roast

This recipe is adapted from one I found on simplyrecipes.com. The original called for cooking it over the stove or in the oven. I made mine in the slow cooker.

Ingredients

• 3 1/2 lb of beef shoulder or boneless chuck roast
• 1 Tbsp olive or grapeseed oil
• Salt, pepper, italian seasoning to taste (I didn't have Italian Seasoning so I used orgeno, thyme and sage)
  
• 1 large yellow onion, chopped or sliced
• 4 cloves of garlic, peeled
• 1/2 cup of red wine
• Several carrots, peeled and cut lengthwise

1 Use a thick-bottomed covered pot. Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

2 Put onions and garlic in the bottom of the slow cooker and when roast is browned, place it on top. Add 1/2 cup of red wine. Cover. Set the cooker to low. Near the end of the cooking, add carrots, cook until tender, about an additional 30 minutes.

I made the mistake of cooking this on the simmer setting for the first few hours, then turned it to low. I think it would have been juicier and more tender if I had cooked it on low the whole time.


Serves 4-5. Suggest serving with green beans and potatoes