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Saute the Vegetables:
In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes. Add the sautéed onion and garlic to the slow cooker.
Add Vegetables and Broth:
Add the chopped carrots, parsnips, and potatoes to the slow cooker with the roast.
Prepare the Broth Mixture:
In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
Step 2: Cooking The Pot Roast
Cook:
Cover the slow cooker with the lid. Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are cooked through.
Step 3: Finish and Serve
Remove Herbs:
Before serving, remove the thyme sprigs and bay leaves from the slow cooker.
Shred the Meat (Optional):
If desired, shred the meat with two forks directly in the slow cooker and stir it into the juices.
Serve:
Serve the pot roast hot, spooning the vegetables and broth over slices of the tender meat.
Tips:
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