Marilyn's Yankee New England Pot Roast

Pot Roast adpted for crock pot

Yields: 10 servings

Prep Time: 20 minutes

Cook Time: 8 hours (low) or 5 hours (high) Total Time: 8 hours 20 minutes

Ingredients: - 4 to 5 lb chuck roast - Kosher salt and black pepper

Tbsp olive oil

2 whole onions

6 to 8 whole carrots (cut into 2-inch pieces

1 cup dry red wine (or beef broth)

2 to 3 cups beef stock

3 sprigs fresh thyme

3 sprigs fresh rosemary

Instructions:

1. Season the roast generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides until deeply seared, then transfer to the slow cooker.

3. In the same pan, brown the onion halves and carrot pieces. Move them to the slow cooker. 4. Pour in wine or 1 cup of beef broth to deglaze the skillet, scraping up the flavorful browned bits. Add this liquid to the slow cooker.

5. Pour in enough beef stock to come halfway up the sides of the meat. Add thyme and rosemary on top.

6. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is fork-tender and the vegetables are soft. Serve warm over buttery mashed potatoes, buttered noodles, or steamed rice for a comforting, old-fashioned family meal.