POT ROAST – November 10 – National Roast Month

Instructions

1. Place frozen roast in the slow cooker on high.  Sprinkle the salt and pepper over the chuck roast.
2. In a frying pan over medium heat add the olive oil.  When the oil is hot add the onion.  Cook for 5-8 minutes, until the onion starts to be translucent.  Add the garlic and saute for 1 more minute.
3. Turn up to medium-high heat add the red wine, thyme, oregano, bay leaf, and beef broth.  Bring to a simmer and then add to the slow cooker.
4. Cover and cook on high for 4 hours.  
5. After 3 hours add the carrots, potatoes, and water, if needed.  Cover and cook for an additional 1 hour, or until the carrots and potatoes are tender.
6. Remove carrots and potatoes and place in a bowl.  
7. Remove the roast and wrap in aluminum foil.
8. Remove the bay leaf and strain the liquid.  In a pan over medium-high heat bring the liquid to a boil.  Remove about ¼ cup of the liquid into a bowl and add the flour.  Using a fork whisk until the lumps have been removed.  Using a whisk slowly add the flour mixture back to the liquid and stir until the liquid thickens.  
9. Serve.

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