Pot Roast

I made this healthy pot roast today in my slow cooker. It was very affordable and the recipe instructions were easy to follow. It was so nice to come home to a delicious meal.

Ingredients:

• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried rosemary
• ¼ teaspoon kosher salt
• 2 pounds boneless chuck tender roast, at room temperature
• 1 tablespoon olive oil
• 6 garlic cloves, finely minced
• 1 cup unsalted beef stock
• ¾ cup water
• ¼ cup red wine
• 1 bay leaf
• 2 sprigs fresh thyme or rosemary
• 3 medium russet potatoes (about 1 pound), peeled and quartered
• 3 medium carrots, washed and chopped
• 1 medium onion, chopped
• 1 stalk celery, chopped

And the directions:

1. Step 1 In a small mixing bowl, combine the black pepper, rosemary and salt. Season chuck roast with black pepper mixture.
2. Step 2 Heat olive oil in a large skillet over high heat until shimmering. Add roast and sear to brown, about 4 minutes per side.
3. Step 3 Transfer roast to a slow cooker and add garlic, beef stock, water, wine, bay leaf and thyme sprigs. Scatter potatoes, carrots, onion and celery on top.
4. Step 4 Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
5. Step 5 Discard the bay leaf and thyme sprigs. Transfer meat to a cutting board and either cut with a sharp knife or shred with two forks (Note: you will know the meat is done when it falls apart).
6. Step 6 Serve the meat with a serving of vegetables and enjoy.