Slow Cooker Pot Roast! Easy & delicious!

Ingredients

1 (4- to 5-pound) boneless beef chuck-eye roast

Salt and pepper

1 tbsp butter

1 onion, chopped

2 celery ribs, chopped

2 tablespoons all-purpose flour

1 tablespoon tomato paste

3 garlic cloves, minced

1 teaspoon minced fresh thyme or ¼ teaspoon dried

½ cup dry red wine

½ cup beef broth

2 pounds small Yukon Gold potatoes, unpeeled

1 pound carrots, peeled and cut into chunks

2 bay leaves

2 tablespoons minced fresh parsley

Instructions

1. Pat beef dry with paper towels and season with salt and pepper. Heat butter in 12 inch skillet over medium-high heat. Brown roasts on all sides, 7 to 10 minutes; transfer to plate.

2. Add onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper to fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.

3. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

4. Stir potatoes, carrots, and bay leaves into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Cover and cook until beef is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

5. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

6. Discard bay leaves. Transfer vegetables to serving dish and tent loosely with foil. Using large spoon, skim fat from surface of sauce. Stir in parsley and season with salt and pepper to taste.

7. Slice meat against grain or pull apart and arrange on serving dish with vegetables. Spoon 1 cup sauce over meat and serve, passing remaining sauce separately. Enjoy! #slowcookerrecipe #cozyrecipes #beef pot roast #recipeswithbeef