Fork-Tender Pot Roast

By lbgtdep

Ingredients

• 2 1/2 - 3 pounds boneless beef chuck pot roast
• 1 tablespoon olive oil
• 2 stalkscelery, cut into 1-inch pieces
• 1 cup coarsely chopped carrots (2 medium)
• 1 cup coarsely chopped onion (1 large)
• 1 bay leaf
• 1 clovegarlic, minced
• 3/4 cup beef broth
• 1/4 cup dry red wine
• 2 tablespoons quick-cooking tapioca, crushed
• 1 tablespoon dried Italian seasoning, crushed
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• Hot mashed potatoes (optional)

Preparation

Step 1

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
2. In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.