Pot Roast

October 8, 2015

2-3 Tbsp. olive oil
3-4 pound chuck roast
salt and pepper
2 onions, roughly chopped
3 cloves garlic, minced
1 stalk celery, finely chopped
1 cup red wine
3 cups beef broth
2 Tbsp. Worcestershire sauce
1 pound baby carrots
4-5 potatoes, cubed

Heat olive oil in a large pan. Sprinkle roast with salt and pepper and place in hot pan. Sear all sides. Remove from pan and add onions, garlic and celery, sautéing for 5 minutes. Remove from pan and add red wine, scraping pan to get all the tasty bits. Place roast, onions and garlic in slow cooker. Add wine, beef broth, Worcestershire sauce, carrots and potatoes. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Season with salt and pepper and serve.