pot roast

feeds 6-8

ingredients

• 1.5 - 2.5 lb chuck roast
• bag of potatoes, russet or gold, quartered or halved depending on size
• bag of carrots, peeled and cut into 1-2 inch pieces
• bag of white onions, quartered
• 3-5 cloves of garlic, minced
• black pepper, to taste
• salt, to taste
• 1/2 cup red wine
• bunch of rosemary
• bunch of thyme

instructions

1. Pat the roast dry with paper towels and generously season with salt and pepper.
2. Get a cast iron hot over medium-high heat and sear the roast on all sides until browned. If not using cast iron, use a lightly oiled stainless steel pan. The meat should pull freely from the pan.
3. Add a base layer of onions, carrots, and potatoes to the bottom of a slow cooker. Add in the roast and fill in the gaps with the remaining vegetables.
4. Add the garlic, rosemary, and thyme to the top of the roast.
5. Pour the red wine over the top of the roast and vegetables.
6. Cook for 8-10 hours on low. Meat and vegetables should be fork tender.