Slow Cooker Pot Roast

• servings: 8 servings
• active time: 20 minutes
• total time: 8 hours 45 minutes

Ingredients

1 (3 to 3 1/2 pound) boneless chuck roast (excess fat trimmed)

Kosher salt and freshly ground black pepper (to taste)

1 1/2 tablespoons canola oil

1 1/2 cups beef broth

1/2 cup dry red wine

1/4 cup all purpose flour

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 pounds Yukon gold potatoes

3 carrots (cut into 3-inch pieces)

2 celery ribs (cut into 3-inch pieces)

1 medium sweet onion (cut into 1-inch wedges)

2 cloves garlic (minced)

6 sprigs fresh thyme

1 bay leaf

2 tablespoons chopped fresh parsley leaves

Directions

Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.

Heat canola oil in a large skillet over medium high heat. Add beef and cook until evenly browned, about 3-4 minutes per side.

In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.

Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.

Cover and cook on low heat for 7-8 hours, or until beef is fork-tender.

Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.

Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.

Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.