Sunday's Best Slow Cooker Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 three lb. beef roast2 T. unsalted butter1 T. extra virgin olive oil.5 tsp kosher salt.5 tsp ground black pepper3 tsp or 1 T minced garlic with juice1 tsp ground thyme3 med. onions, sliced 1/4 in. thick4 stalks celery, diced 3/4 in. pieces1 c. sliced carrots1 c. red wine1 c. stock (I use unsalted vegetable)1 c. tomato paste
Place oil and butter in cast iron skillet over med. high heat. Season roast with kosher salt, black pepper, and minced garlic (pour .5 tsp. juice from jar). Sear meat, approx. 6 minutes per side. Remove to plate and add vegetables to skillet. Saute approx. 15 minutes, then deglaze with wine and stock; add tomato paste and thyme and cook an additional 5 minutes. Place vegetables in slow cooker and top with roast. Cook on low for 9 hrs.
Serving Size: Makes 6 servings (1 inch thick meat, 1/2 cup veggies)
Serving Size: Makes 6 servings (1 inch thick meat, 1/2 cup veggies)
Nutritional Info Amount Per Serving
- Calories: 589.0
- Total Fat: 37.8 g
- Cholesterol: 109.8 mg
- Sodium: 473.6 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.8 g
- Protein: 49.9 g
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