Slow-cooker Pot Roast

By ezunich

Ingredients

• 2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 tbs vegetable oil
• 1 (1-lb.) package baby carrots
• 1 (14.5-oz.) can petite diced tomatoes
• 1 cup chopped celery
• 1 cup beef broth
• 1/2 cup dry red wine
• 4 garlic cloves, chopped
• 1 tsp. dried thyme leaves
• 1/2 tsp. dried marjoram

Preparation

Step 1

1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.

2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.

3. Cook, covered, on low 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetableand-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months