Grandma Bogey's Favorite Pot Roast
Source of Recipe
Buddy Cookbook
List of Ingredients
2 tablespoons of olive oil
3 - 4 pound boneless, trimmed chuck or rump roast
Salt and pepper to taste
2 large onions
2 carrots, scraped and chopped
1 stalk celery, sliced thin
1 cup of red wine or beef broth
1 teaspoon of dried thyme
1 cup of canned crushed tomatoes
2 tablespoons of minced Italian flat leaf parsley
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
Lightly spray a 4 - 6 quart slow cooker with vegetable oil cooking spray. Salt and pepper the meat. Heat the olive oil in a large nonstick skillet over medium high heat. Brown the meat evenly on all sides. Add to the slow cooker. Add the onions, carrots, and celery to the skillet and cook for 7 to 8 minutes over medium heat until the onion is soft. Add the wine and cook for 2 minutes. Stir in the tomatoes, thyme, parsley, salt, and pepper. Bring to a simmer and cook for 2 minutes. Pour over the meat. Cover and cook on low for 9 to 10 hours, or until fork tender. Remove the meat and let it sit, covered, for 15 minutes before slicing. To thicken the cooking liquid for gravy, puree in a food processor or blender until smooth. Salt to taste. 6 to 8 servings
Recipe
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