Slow Cooker Pot Roast

Clinton Kelly

Servings: 8

easy

2+ hr

It's simply delicious!

Ingredients
step-by-step directions

Ingredients

Slow Cooker Pot Roast

2 1/2 to 3 pound Beef Chuck
4 Carrots (cut into 1-inch pieces)
1 Onion (sliced)
2 Cups Button Mushrooms
3 sprigs Rosemary
2 Cups Dry Red Wine
2 Cup Beef Stock
Salt and Freshly Ground Pepper
2 tablespoon Extra Virgin Olive Oil
4 Whole Garlic Cloves

Directions

Allow the chuck to come to room temperature. Season on all sides with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the meat on all sides, until browned, about 3 minutes per side.
Transfer the beef chuck to the slow cooker. Add the carrots, onions, mushrooms the slow cooker, and top with the garlic cloves, sprigs of rosemary, red wine, and beef stock.
Cook on low for 4 to 6 hours.
Serve with mashed potatoes.

Similar categories: Ingredients Beef Beef Roasts Courses & Meals Dinner Beef

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