Emulsifier Free Crockpot Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.9

(16)

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
1 medium yellow onion, cut into 1-inch wedges
4 garlic cloves, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
1 ½ cups low-sodium beef broth
1 tbsp worcestershire sauce
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 bay leaf
1 lb baby yukon gold potatoes, halved
3 large carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper.
2
Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep mahogany crust forms and the meat releases easily from the pan. Transfer the roast to the insert of a 6-quart slow cooker.

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