Cabernet Braised Pot Roast

Courtesy of Britacooks

Want a dish that you throw in the crock pot and let it cook for hours and hours all while making your house smell amazing? This cabernet pot roast is so easy and pretty much does all the work for you. I switched out yellow onion for red and while I added the leek, I could've done without. My favorite broth to use in Kettle & Fire but if you're looking for a cheaper alternative any brand will get the job done. We paired this with peas and mashed potatoes but feel free to switch up the vegetable and even try roasted potatoes instead if you're feeling adventurous!

Ingredients: Beef chuck shoulder roast

1 cup flour

1 red onion

1 leek

2-3 carrots chopped

head of garlic

1/2 can tomato paste

1.5 cups red wine cabernet

1 box beef stock 4 cups

fresh thyme

1-2 bay leaves

salt and pepper

oil

Directions:

Step 1: Season, dredge, and sear the chuck roast in a separate pan. Sauté the onions, leeks, and garlic, then add tomato paste, and deglaze with wine and beef stock.

Step 2: Transfer to Slow Cooker: After deglazing, transfer everything into the slow cooker. Add the chuck roast back in, along with thyme and bay leaves. Cook on low for 7-8 hours. This slow and low method allows the meat to become super tender.

Step 3: Add the chopped carrots about an hour before the end of the cooking time if you want them to retain some firmness. If you prefer softer carrots, you can add them at the beginning.

Step 4: Once cooking is complete, you can remove the roast and vegetables. If the sauce needs thickening, transfer to a saucepan and reduce it over medium heat on the stove.