Slow Cooker Roast With Red Wine

Ingredients:

Kosher salt and ground black pepper
3-4 lb Jubilee beef roast
8 medium-small red potatoes (cut in half)
2 cups baby or sliced carrots 
8 cloves garlic
2 onions (quartered)
4 bay leaves
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ tablespoon kosher salt
½ tablespoon ground black pepper
2 cups red wine (you can substitute this with more broth)
2 cups beef broth

Directions:

Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.

Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.

Stir gently, top with fresh thyme and cook on low for 6-8 hours or on high for 4-5 hours.

For optimal results, I like to turn the beef roast on the other side mid-cooking.

Once done, place pot roast on a large plate, garnish with fresh thyme, rosemary or parsley, drizzle with some of the broth. Save the broth to store leftovers in it.

Enjoy!

NOTE: To make this meal easier for self-serving, when fully cooked, remove the roast, shred the meat into bit sized portions, and add the meat back to the pot.  Everyone's happy!

Don't skip the sear

Searing your roast before you add it to the pot will enhance the flavor of the meat. Add a thin layer of your favorite oil to your skillet and get the oil nice and HOT.  Place the meat on one side and allow it to cook for 2-3 minutes. The best technique is to avoid moving it around, and don't flip it until it is golden brown. Sear each side until the entire roast is golden brown.