pot roast again

I think I love this hearty dish way too much especially on a cold day.  There’s something so comforting and soothing about having a plate of some yummy and rich pot roast.  This time I tried Elise’s version of pot roast from Simply Recipes; however, because I’m OBSESSED with my slow cooker I used that.  It turned out DELICIOUS!

Pot Roast by Simply Recipes
(modifications by me in red as this was done using a slow cooker)


3 1/2 pounds of beef shoulder or boneless chuck roast
1 tbsp of olive oil or grapeseed oil
salt, pepper, italian seasoning to taste
1 large onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
several carrots, peeled and cut lengthwise


Heat the frying pan (get it nice and hot like you would if you were cooking a steak).

Dry the beef with a paper towel (to create that nice crust) and season with salt, pepper, and italian seasoning.

Add oil to the pan and place the beef into the pan.  Sear on all sides for about 2-3 minutes (you just want to create a nice crust remember.  CRUST = FLAVOR!) Also, remember not to move it while its searing on the sides… this will not give you that nice crust.

When the meat is browned on all sides, remove it from the pan and set aside.  Next put the carrots, vegetables, onion, and garlic into the slow cooker.  Then add the meat along with any juices into the slow cooker as well, followed by the red wine.  Place on high for 3 hours or low for 6 hours (or until tender). 

Serve with mashed or roasted potatoes or rice.  Whatever floats your boat!


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