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
Note: When using Chuck Steak half the recipe.
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
