Recipe: Sunday Crock Pot Roast

It has been a rainy and dreary Sunday here in Charlotte. What better way to pass the afternoon than with some crock pot/pot roast action? 

This was my first attempt at a pot roast and I deem it a great success. My apartment smelled like a cozy bistro all day, it was relatively inexpensive to whip up, I have leftovers for days AND it was delicious. 

It's just not very photogenic. Don't let that sway you! 

Crock Pot Roast (see what I did there??)

Ingredients:

2 lb chuck roast

1 cup sliced mushrooms

5 large carrots - roughly chopped

2 yellow onions - quartered

2 cups beef stock

1 cup red wine (cheap!)

Rosemary

Thyme

Salt & Pepper

1 Tbsp olive oil

Directions:

Heat olive oil on medium high in a large skillet. Salt and pepper up the roast and then sear both sides in the pan for 3 minutes on each side.

Transfer the roast to the crock pot. Dump in the chopped onions, carrots, shrooms, herbs, stock and wine. Season with salt and pepper.

Cook on high for 4-5 hours.

I served the roast-magic with smashed potatoes and red wine. There is a lot of liquid with this roast and I'm hoping to have it as a stew like thing for dinner tomorrow. Bring on the rain!

Hope you enjoy!