It's finally getting colder here for days at a time. The soup and roast recipes are coming out, for nothing says warmth like the smell of meat roasting at home.
This recipe started out as an oven recipe. I however, needed a crockpot recipe, so I adapted it. I must admit, I overcooked it the first time, but the flavor was wonderful. Next time, I'll be sure to time it to take it out when it's done and not leave it on warm for two or three hours than it should be.
adapted from The Pioneer Woman Cooks
1 (2 lb) chuck roast
2 T olive oil
2 onions, cut in half
6 - 8 carrots, cut into 2 inch slices
1 c red wine or beef stock
2 - 3 c beef stock
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 lb potatoes, cut into chunks
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion halves and brown them on both sides. Put onions in the slow cooker. Brown carrots in oil and transfer to the slow cooker. If the pan looks dry, add a little more olive oil. Sprinkle the roast generously with salt and pepper. Brown the roast in the pot, turning until it is nicely browned on all sides. Transfer to slow cooker. Pour wine or 1 c beef stock into pot. Stir, scraping the bottom with a spoon to release all the tasty browned bits. Pour into slow cooker.
Add the potatoes and sprigs of thyme and rosemary to the slow cooker. Pour in beef stock (start with 2 c, if meat looks dry during cooking, add the third cup). Cook on high for 5 hours or on low for 8 - 10 hours.
To serve, meat from slow cooker. Allow to rest for a bit (10 minutes will do) and then slice. Serve on a platter with carrots and potatoes.