YOUR HOME MAGAZINE | 53
classic slow cooker
pot roast
INGREDIENTS
1 (4 pound) chuck roast
2 tablespoon olive oil
Salt and fresh ground black pepper
1 large onion, diced large
2 cloves garlic, peeled and minced
1 can beef stock
1 bay leaf
2 pounds Yukon gold potatoes,
diced into 1-2 inch pieces
5-6 large carrots, peeled and diced
into 1-2 inch pieces
2 sprigs fresh thyme
2 sprigs fresh rosemary
INSTRUCTIONS
Season roast with salt and pepper to taste. Heat olive oil in skillet
and brown roast on all sides over high heat (approximately 4
minutes per side).
Place roast in a slow cooker and add remaining ingredients except
thyme and rosemary. Cover and cook on low for 8-10 hours,
adding in rosemary and thyme with 2-3 hours left. Garnish with
more fresh herbs if desired and enjoy!