Slow Cooker Country-style Pot Roast

Total Time: 11 hrs Preparation Time: 1 hr Cook Time: 10 hrs

Ingredients

• Servings: 8
• 1 (5 -6 lb) boneless beef chuck roast, tied
• salt
• pepper
• 4 teaspoons vegetable oil
• 3 onions, chopped medium
• 1 lb carrot, peeled and cut into 1-inch pieces
• 6 garlic cloves, minced
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 2 cups low sodium chicken broth
• 1 cup low sodium beef broth
• 1 tablespoon minced fresh thyme (or 1 t. dried)
• 3 bay leaves
• 1 / t. red pepper flakes
• 1/4 cup minced fresh parsley

Recipe

• 1 dry the roast with paper towels, then season with salt and pepper.
• 2 heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• 3 brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
• 4 add the roast to the slow cooker.
• 5 add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• 6 add the onions, carrots, and 1/4 teaspoon salt.
• 7 cook until the vegetables are softened, about 5 minutes.
• 8 stir in the garlic and cook for 15 seconds.
• 9 stir in the wine, scraping up any browned bits.
• 10 simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
• 11 add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
• 12 cover and cook, on either low for 9-10 hours or high for 6-7 hours, until the meat is tender.
• 13 transfer the roast to a carving board and tent loosely with foil.
• 14 let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• 15 discard the bay leaves.
• 16 puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
• 17 stir in the parsley and season with salt and pepper to taste.
• 18 untie the roast and slice 1/2-inch thick.
• 19 arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
• 20 serve, passing the remaining sauce separately.