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Instructions
Season & Sear: Generously season the roast with salt and pepper on all sides; heat olive oil in a large skillet over medium-high heat and sear the roast until browned, about 2-3 minutes per side; transfer to a large slow cooker.
Add Aromatics & Vegetables: Sauté onions and garlic in the same skillet for 2-3 minutes; place them around the roast in the slow cooker along with carrots and potatoes.
Create the Sauce: In a bowl, mix together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour over the roast and vegetables.
Cook Low & Slow: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falling apart.
Serve & Enjoy: Remove bay leaves before serving; shred the roast and serve with the tender vegetables and rich gravy.
Enjoy your comforting Sunday meal!
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