This crock pot pot roast practically cooks itself. Simply sear the meat and add it with all the ingredients into the slow cooker. The meat will cook very slowly and turn out extremely tender and super flavorful.

We will be cooking this pot roast in beef broth and red wine for added flavor. We are also adding carrots, celery and potatoes which will make it a complete meal.

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Serves eight
3 pounds boneless beef chuck roast
1 medium white onion, thickly sliced
3 medium carrots, peeled & cut into 3 inch pieces
3 stalks celery, cut into 3 inch pieces
1 teaspoon thyme leaves
3 large garlic cloves, smashed
1 cup red wine
1 ¾ cup beef broth
1 small bouquet of the celery leaves from the stalks and 10 sprigs of
parsley — tie them with kitchen twine
16 little red potatoes
Salt and Pepper
Olive oil

Wash and pat dry the meat. Season generously with salt and pepper.

Heat a large skillet with olive oil and sear the meat on both sides.

In a crock pot, layer your potatoes, carrots, onions and celery. Place the meat on top and top with thyme, garlic, broth and red wine.

Turn crock-pot onto high and cook for 4 hours (or low for 8 hours).

Serve and enjoy!

CALORIES 400.27; FAT 21.41 grs (sat 8.85; mono 11.19; poly 1.81); PROTEIN 34.96 grs ; FIBER 1.86 grs; CARBS 12.47 grs; CHOLESTEROL 117.36 mg; IRON 4.22 mg; SODIUM 564.96 mg; CALCIUM 60.97 mg

Print your recipe here – http://thefrugalchef.com/2009/02/crock-pot-pot-roast/