Slow Cooker Pot Roast
Slow Cooker Pot Roast
- 1 large pot roast
- Three medium onions sliced medium
- 1 tsp thyme
- 1 tsp salt
- 1 tsp coarse ground pepper
- 8 cloves garlic
- 1 cup red wine
- 3 cups chicken broth
- 8 oz sliced mushrooms
- 2 bay leaves
- 3 stalks celery
- 4 carrots
- 16 pearl onions
The night before serving:
- Sear the pot roast over a very hot grill or in a hot pan with some oil.
- Heat olive oil, brown onions, in two or three stages, if desired, adding salt, pepper and thyme.
- When almost done, mix in half the garlic.
- Layer onions into bottom of slow cooker, then mushrooms then roast on top.
- Add remaining garlic, chicken broth, wine and bay leaves.
- Using probe or timer function, set slow cooker on high until meat reaches an interior temperature of 170F. Leave on warm overnight.
4 hours before serving:
- Heat some oil in a large pan until almost smoking (the pan onions were done in can be used, doesn't need to be cleaned).
- Cut carrots and celery into large chunks
- Sear the vegetables, don't cook through. Add to slow cooker (still on warm) and leave for 4 more hours.