Slow Cooker Country-Style Pot Roast

Name: Slow Cooker Country-Style Pot Roast
Prep time: 1 h
Cook time: 10 h
Total time: 11 h
Yield: 8 serving(s)
Ingredients: 1 (5 -6 lb) boneless beef chuck roast, tied; salt; pepper; 4 teaspoons vegetable oil; 3 onions, chopped medium; 1 lb carrot, peeled and cut into 1-inch pieces; 6 garlic cloves, minced; 1 cup dry red wine; 1 (28 ounce) can crushed tomatoes; 2 cups low sodium chicken broth; 1 cup low sodium beef broth; 1 tablespoon minced fresh thyme (or 1 t. dried); 3 bay leaves; 1 / t. red pepper flakes; 1/4 cup minced fresh parsley

Submitted by ratherbeswimmin

"America's Test Kitchen"

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Ready In:: 11hrs
Ingredients:: 15
Serves:: 8

ingredients

1 (5 -6 lb) boneless beef chuck roast, tied
salt
pepper
4 teaspoons vegetable oil
3 onions, chopped medium
1 lb carrot, peeled and cut into 1-inch pieces
6 garlic cloves, minced
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
2 cups low sodium chicken broth
1 cup low sodium beef broth
1 tablespoon minced fresh thyme (or 1 t. dried)
3 bay leaves
1 / t. red pepper flakes
¹⁄₄ cup minced fresh parsley

directions

Dry the roast with paper towels, then season with salt and pepper.
Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
Add the roast to the slow cooker.
Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
Add the onions, carrots, and 1/4 teaspoon salt.
Cook until the vegetables are softened, about 5 minutes.
Stir in the garlic and cook for 15 seconds.
Stir in the wine, scraping up any browned bits.
Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
Transfer the roast to a carving board and tent loosely with foil.
Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
Discard the bay leaves.
Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
Stir in the parsley and season with salt and pepper to taste.
Untie the roast and slice 1/2-inch thick.
Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
Serve, passing the remaining sauce separately.