Crock Pot Roast.

INGREDINTS :

4-5 pound chuck roast.

2 tablespoons olive oil.

2 teaspoons salt.

1 teaspoon garlic pepper.

1 bag mini carrots.

1 onions cut into chunks.

2.5 pounds potatoes quartered.

2 stalks celery, cut into chunks.

3 cloves garlic minced.

1 cup beef broth.

1 cup cooking red wine.

parsley to garnish.

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METHOD :

Season the chuck roast with the salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot. Sear the roast on both sides until well browned.

 Remove from the skillet and set aside. Add carrots, celery, potatoes and garlic to your Crock-Pot 7. 

Place roast over the vegetables and pour beef broth and red wine into crock pot. Cover, turn to low and cook the roast for 8 hours, until the meat is fork tender. 

Remove roast and veggies to a platter. 

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