This week I busted out my Dallas Cowboys crock pot and decided it was time for a pot roast. I love being able to prep everything in the morning and come home at 5 to a warm delicious meal. The crock pot really makes me look like the wife of the year when Alex walks in the door from work and there is a perfect pot roast waiting! I prefer to cook my pot roast on low heat for longer (rather than high heat) to get a more tender and juicy roast. I like adding onions, mushrooms, carrots, and potatoes to my roast, but you add or remove any veggies you like. Just keep in mind that your vegetables will be cooking for a long time, so something like asparagus is not ideal. Enjoy! xoxo
Images via Alex Phillips.
1 lbs. shoulder chunk roast
1 yellow onion, chopped
2 cups mushrooms, chopped
2 cups carrots
2 cups new potatoes, cut in half
3/4 cup dry red wine, such as Zinfandel
1/4 cup tomato paste
2 cups beef broth
4 garlic cloves, smashed
1 tsp. fresh rosemary
1 tsp. fresh thyme
Salt and freshly ground pepper, to taste
Add meat, onion, mushrooms, carrots, and potatoes to the slow cooker. Add wine, tomato patsy, and beef broth. Season with garlic, rosemary, thyme, salt, and pepper. Combine ingredients well and cover slow cooker with lid. Cook on low heat for 5 hours or on high heat for 3 hours.
