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:

1. Sear the pot roast over a very hot grill or in a hot pan with some oil.
2. 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.
3. Layer onions into bottom of slow cooker, then mushrooms then roast on top.
4. Add remaining garlic, chicken broth, wine and bay leaves.
5. 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:

1. 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).
2. Cut carrots and celery into large chunks
3. Sear the vegetables, don't cook through. Add to slow cooker (still on warm) and leave for 4 more hours.