Slow-Cooked Pot Roast with Vegetables

Slow-Cooked Pot Roast with Vegetables is a classic comfort food that is perfect for a cozy family dinner. This dish is made with tender beef, hearty vegetables, and a rich, flavorful sauce that will leave you wanting more.

To make this Slow-Cooked Pot Roast with Vegetables, you will need the following ingredients per serving:

- 1 pound beef chuck roast
- 1/2 cup beef broth
- 1/2 cup red wine
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon olive oil

To start, heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then sear it on all sides until browned. Transfer the beef to a slow cooker.
In the same skillet, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes. Add the tomato paste, thyme, and bay leaf, and cook for another minute. Pour in the beef broth and red wine, and bring to a simmer.
Pour the vegetable mixture over the beef in the slow cooker. Cover and cook on low for 8 hours, or until the beef is tender and falls apart easily.
When the beef is done, remove it from the slow cooker and let it rest for a few minutes. Meanwhile, strain the vegetables and sauce through a fine-mesh sieve, discarding the solids. Skim off any excess fat from the sauce.
To serve, slice the beef and arrange it on a platter with the vegetables. Drizzle the sauce over the top.
This Slow-Cooked Pot Roast with Vegetables is a hearty and satisfying dish that is perfect for a cold winter night. The beef is tender and juicy, and the vegetables are cooked to perfection. The sauce is rich and flavorful, with a hint of red wine and thyme.
Type: Main Dish
Ingredients: Beef chuck roast, beef broth, red wine, onion, carrots, celery, garlic, tomato paste, thyme, bay leaf, salt, pepper, olive oil.