Slow Cooker Pot Roast

By Brie

This dish comes together quickly but it cooks for hours. It's a great Sunday evening dish. You can put it on in the afternoon and let it go until dinner

Ingredients

• 2 1/2 to 3 pound Beef Chuck
• 4 Carrots (cut into 1-inch pieces)
• 1 Onion (sliced)
• 2 Cups Button Mushrooms
• 3 sprigs Rosemary
• 2 Cups Dry Red Wine
• 2 Cup Beef Stock
• Salt and Freshly Ground Pepper
• 2 tablespoon Extra Virgin Olive Oil
• 4 Whole Garlic Cloves

Preparation

Step 1

Allow the chuck to come to room temperature. Season on all sides with salt and pepper.

Heat the olive oil in a skillet over medium-high heat. Sear the meat on all sides, until browned, about 3 minutes per side.

Transfer the beef chuck to the slow cooker. Add the carrots, onions, mushrooms the slow cooker, and top with the garlic cloves, sprigs of rosemary, red wine, and beef stock.

Cook on low for 4 to 6 hours.

Serve with mashed potatoes.