The only problem with this pot roast is that you can’t put everything in the slow cooker and go to work. You (or someone) need to be there half way through to add the vegetables. Otherwise, it’s totally delicious!
3 lb. Pot roast or chuck roast
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 Tablespoon oil
1 medium onion, thinly sliced
1 Tablespoon tomato paste
2 Tablespoons all purpose flour
½ cup red wine
½ cup low sodium beef broth
½ cup water
4 medium carrots, peeled and cut into 1 inch pieces (I actually just throw in baby carrots)
3 ribs celery cut into 1 inch pieces
1½ pounds new potatoes, scrubbed and quartered
Trim fat off roast and pat dry.
Sprinkle with thyme, salt, and pepper
Heat oil in large skillet over medium high heat.
Cook roast 1-2 minutes per side or until browned on all sides.
Put roast in slow cooker.
Place skillet over medium heat.
Add onion and cook 3 minutes or until softened.
Add tomato paste and cook 1 minute stirring constantly.
Add flour and cook stirring constantly for 1 minute.
Whisk in wine, broth, and water
Bring to a boil.
Pour this liquid over the roast in the slow cooker.
Cook on high for 6 hours, or on low for 8 hours.
When there is 3 hours left to the cooking time on high, or 4 hours on low – Remove the roast from the slow cooker.
Add potatoes, carrots, celery and ¾ teaspoon thyme to slow cooker.
Stir and place roast back on top.
Leave it alone for the rest of the cooking time.
Slice roast and serve with vegetables and sauce.
