Slow Cooker Pot Roast

🧂 Ingredients

• 3 lb bottom round roast
• 1 large onion

  quartered
• 1 shallot

  sliced
• 3 cloves garlic

  minced
• 6 carrots

  peeled and chopped, 1 inch
• 4 stalks celery

  peeled and chopped, 1 inch
• 1 pound yukon gold potatoes

  (If not using mini potatoes, quarter them)
• 2 tbsp flour
• 1 cup beef broth

  (I prefer Better Then Boullion)
• 1/2 cup dry red wine
• 2 tbsp worcestershire sauce
• 2 tbsp dijon mustard
• 1 tsp thyme
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 2 large bay leaves
• 1 spray olive oil

Instructions

• 1 Start by trimming the fat from the roast and seasoning with salt and pepper. 
• 2 Next prepare your vegetables. Quarter the onion, slice your shallot, and mince
  three large cloves of garlic. Wash your potatoes. If not using mini
  potatoes,https://www.littlepotatoes.com/ quarter your potatoes. Peel your
  carrots & celery
• 3 Add to slow cooker and sprinkle with flour. Mix vegetables and potatoes so they
  are dusted with flour.
• 4 In a mixing bowl, add beef broth, dijon mustard, worcestershire, tomato paste,
  thyme, salt and pepper, and whisk to combine. Set aside.
• 5 Preheat a frying pan over medium high heat and spray with olive oil spray.
• 6 Sear roast 2-3 minutes per side or until a golden brown crust forms.
• 7 Remove roas from pan and nestlve into vegetable and potatoes in slow cooker.
• 8 deglaze skillet with wine by scrpaing up browned bits from bottom of pan.
• 9 Pour wine and marinade over roast.
• 10 Top roast with two large bay leaves.
• 11 Cover and cook on low for 10-12 hours or on high for 5-6 hours.

Nutrition Info