Pot Roast

As you can feel Fall slowly setting in its time to blow the dust off your slow cooker.    

12 INGREDIENT POT ROAST

3LB GRASSFED RUMP OR CHUCK ROAST
1 LARGE ONION SLICED
3-4 CARROTS CUT OR 16OZ BABY CARROTS
1LB POTATOES CUT INTO 1” PIECES
2 STALKS CELERY
4 CLOVES GARLIC DICED OR CRUSHED
24OZ BEEF BROTH
8OZ RED WINE
1TBSP SALT
2TSP GROUND PEPPER
2TSP SWEET PAPRIKA
2TBSP EVOO OR TALLOW

OPTIONAL INGREDIENTS:
2 SPRIGS ROSEMARY & THYME ADDED TO TOP OF ROAST DURING COOKING
PARSLEY FOR GARNISH

DIRECTIONS:
PAT ROAST DRY AND RUB ALL SIDES WITH SALT, PEPPER AND PAPRIKA

HEAT OIL OVER HIGH HEAT LARGE DUTCH OVEN OR SKILLET

SEAR ROAST 1 MIN EACH SIDE TO BROWN AND FORM A SLIGHT CRUST

REMOVE ROAST AND PUT IN CROCK POT SET TO LOW

ADD ONION, CARROT AND CELERY AND GARLIC TO PAN AND SAUTÉ FOR 3 MIN

ADD BROTH AND WINE TO PAN WITH VEGGIES AND DEGLAZE PAN

CAREFULLY POUR BROTH AND VEGGIES INTO CROCK POT

ADD POTATOES 1 HOUR PRIOR TO SERVING AND MAKE SURE THE ARE FULLY SUBMERGED IN BROTH

COOK ON LOW 6-8 HOURS - (TIP - IF ROAST IS NOT FULLY SUBMERGED FLIP OVER HALF WAY THROUGH COOK TIME)

SLICE OR SHRED BEEF AND SERVE