Slow Cooker Pot Roast
Kosher salt and freshly ground black pepper
One 3- to 5-pound chuck roast
3 tablespoons canola oil
2 whole onions, peeled and halved
8 whole carrots, unpeeled, cut into 2-inch pieces at an angle
3 cloves of garlic, minced
1 cup red wine, (optional)
3 cups beef broth, low sodium or home made
3 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf
Preheat the slow cooker to low (if possible)
Dry off the chuck roast with paper towels & season with Kosher salt (both sides)
Heat the oil in the slow cooker insert (if it can be used on the stovetop) or Dutch oven over medium-high heat. Place the meat in the pot and sear it on all sides until it is nice and brown all over (1-2 min per side) Remove the meat to a plate.
Add the carrots and onions to the pot, browning them on both sides. Tie the rosemary, thyme and bayleaf together with kitchen twine.
Add the minced garlic and cook until fragrant (get in and smell it)
Now deglaze the pot with the wine or stock, scrape up all the flavor that has been building on the bottom. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the herb bundle.
Put the lid on, then roast for 8 hours on low. Take out the herb bundle and dinner is ready!