Easy Crockpot Pot Roast

By newbaucher

Ingredients

• 1 Chunk Roast, boneless (3-4 lbs),
• 2 tbs vegetable oil,
• 1/4 cup flour,
• 2 tbs tomato paste,
• 1/2 cup white wine,
• 1 1/2 cups beef broth ,
• 1 tbs Worcestershire sauce,
• 2 med- large onions (2 cups sliced),
• 12 baby carrots or 6 medium sliced,
• 3 celery ribs,
• 6 garlic cloves,
• 3-4 fresh thyme springs,
• 2 bay leaves

Preparation

Step 1

Peel and Chop the onions, unless you decided to use mini pear onions because they are so good looking.

Clean and cut the celery and carrots. Since my fridge is always filled with mini carrots (my kids favorite snack) I decided to take the work out of chopping and just threw them in.

Peel and chop garlic

Heat up vegetable oil in the pan on med-high. Sear the meat on all sides, all meaning four. This will give the meat amazing crust and give the sauce more flavor.

This should take about 10 minutes. When finished place in a slow cooker (crock pot)

To the oil in the pan add 1/4 cup flour and cook for about 1 minute until slightly browned stirring constantly. Add tomato paste and cook for 1 more minute.
pour in 1/2 cup of dry white wine and scrape the bits off the pan. Cook until liquid evaporates

Add 1 1/2 cups beef broth and 1 tbs Worcestershire
bring the mixture to simmer. Pour on top of the meat

Top with chopped vegetables and 3-4 springs of fresh thyme and 2 bay leaves.

Cover and cook until tender, about 5 hours on high or 9 hours on low. Meaning you can get it ready, turn it on, got to work and come back a mouth watering comfort food. Especially now when it is getting cold everywhere and some people have even gotten snow, in October. Or you can turn it on high and spend your time playing Party Poker, now available even in Greek.