Slow Cooker Pot RoastSubmitted by: BELLOYA
IntroductionThis Is from America's Test Kitchen and Moms and I modify it for our taste. This Is from America's Test Kitchen and Moms and I modify it for our taste.
1 (5 to 6 Pound) Boneless beef chuck roast
4 Tsp vegetable Oil
3 medium onions chopped
1pound carrots peeled and cut into 1 inch pieces
6 garlic cloves
1 cup dry red wine
1 (28 oz) can crushed tomatoes
2 cups Chicken stock
1 cup beef stock
1 tbsp minced fresh thyme
3 bay leaves
1/2 tsp red pepper flakes
1/4 cup minced fresh parsley
1 tbsp tomato paste
8 slices bacon (optional)
1.Brown the roast on all sides with 2 tsps oilthen put in slow cooker.
2. add 2 tsp oil to skillet and heat until shimmering add onions carrots and 1/4 salt. Cook until softened. Add garlic and cook for 15 secs. Add wine. Simmer untilo reduced by half
3. add tomatos, stock, thyme, paste, bacon and bay leaves. Cover and cook on low for 6-7 hours on high or 9-10 on low for very tender meat.
Serving Size: ATK says 8 but we always have more than that
Number of Servings: 12
Recipe submitted by SparkPeople user BELLOYA.