Yankee Pot Roast

By kevinsaroz

Ingredients

• 1, 3.5-4 Pounds chuck eye roast (boneless)
• 2 Tablespoons canola oil
• 1 Cup red wine
• 1 Cup beef broth
• ½ Cup red wine vinegar
• 8 Prunes
• 4 Cloves garlic, crushed
• 2 Tablespoons tomato paste
• 1 Cup crushed canned tomatoes
• 2 Tablespoons brown sugar
• 2 Onions, cut into ¼
• 2 Carrots, peeled and cut into ¾ in. discs
• 2 Ribs celery, washed and cut into ¾ in discs
• 2 Sprigs thyme, 2 sprigs rosemary

Preparation

Step 1

Method: Season the outside of the roast generously with salt and pepper; place the 2 T oil in a medium pan over high heat, and one it shippers, add the roast and sear it on its top and then bottom side until it develops a golden brown crust- about 3-4 minutes per side.
Remove it from the pan, turn the heat to low, and add the wine, vinegar and broth, and reduce by half. Add the brown sugar, prunes and tomato products, and remove from the heat.
In the All-Clad Slow Cooker Insert, put down the vegetables first, then add the herbs, the roast and the liquid, poured directly over the roast. place the insert in the fridge overnight.
The next morning, place the insert back in the Slow Cooker and cook it for five hours on low, and then at least two hours on warm, until the roast is tender. If the roast requires further cooking, give it additional time on warm. when ready, remove the roast from the pan and let it stand for ten minutes. Skim as much of the fat as possible off of the top of the remaining liquid. When serving, slice the meat against the grain & season the slices with sea salt, then garnish them with some of the vegetables and the sauce.